Filtros : "Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)" "Financiamento EU" "EP" Removidos: "2012" "Latin American Conference on Learning Technologies - LACLO" Limpar

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  • Source: ChemPhysChem. Unidade: EP

    Subjects: BIOPOLÍMEROS, ALGODÃO, NANOPARTÍCULAS

    Acesso à fonteDOIHow to cite
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    • ABNT

      NISTICÒ, Roberto et al. Biopolymers from composted biowaste as stabilizers for the synthesis of spherical and homogeneously sized silver nanoparticles for textile applications on natural fibers. ChemPhysChem, v. 16, n. 18, p. 3902-3909, 2015Tradução . . Disponível em: https://doi.org/10.1002/cphc.201500721. Acesso em: 26 jun. 2024.
    • APA

      Nisticò, R., Barrasso, M., Carrillo Le Roux, G. A., Seckler, M. M., Sousa, W. F. de, Malandrino, M., & Magnacca, G. (2015). Biopolymers from composted biowaste as stabilizers for the synthesis of spherical and homogeneously sized silver nanoparticles for textile applications on natural fibers. ChemPhysChem, 16( 18), 3902-3909. doi:10.1002/cphc.201500721
    • NLM

      Nisticò R, Barrasso M, Carrillo Le Roux GA, Seckler MM, Sousa WF de, Malandrino M, Magnacca G. Biopolymers from composted biowaste as stabilizers for the synthesis of spherical and homogeneously sized silver nanoparticles for textile applications on natural fibers [Internet]. ChemPhysChem. 2015 ; 16( 18): 3902-3909.[citado 2024 jun. 26 ] Available from: https://doi.org/10.1002/cphc.201500721
    • Vancouver

      Nisticò R, Barrasso M, Carrillo Le Roux GA, Seckler MM, Sousa WF de, Malandrino M, Magnacca G. Biopolymers from composted biowaste as stabilizers for the synthesis of spherical and homogeneously sized silver nanoparticles for textile applications on natural fibers [Internet]. ChemPhysChem. 2015 ; 16( 18): 3902-3909.[citado 2024 jun. 26 ] Available from: https://doi.org/10.1002/cphc.201500721
  • Source: Journal of Food Engineering. Unidade: EP

    Subjects: ÓLEOS VEGETAIS, GORDURAS

    Acesso à fonteDOIHow to cite
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    • ABNT

      SANTOS, Moisés Teles dos e GERBAUD, Vicent e CARRILLO LE ROUX, Galo Antonio. Solid Fat Content of vegetable oils and simulation of interesterification reaction: predictions from thermodynamic approach. Journal of Food Engineering, v. 126, p. 198-205, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.11.012. Acesso em: 26 jun. 2024.
    • APA

      Santos, M. T. dos, Gerbaud, V., & Carrillo Le Roux, G. A. (2014). Solid Fat Content of vegetable oils and simulation of interesterification reaction: predictions from thermodynamic approach. Journal of Food Engineering, 126, 198-205. doi:10.1016/j.jfoodeng.2013.11.012
    • NLM

      Santos MT dos, Gerbaud V, Carrillo Le Roux GA. Solid Fat Content of vegetable oils and simulation of interesterification reaction: predictions from thermodynamic approach [Internet]. Journal of Food Engineering. 2014 ; 126 198-205.[citado 2024 jun. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.11.012
    • Vancouver

      Santos MT dos, Gerbaud V, Carrillo Le Roux GA. Solid Fat Content of vegetable oils and simulation of interesterification reaction: predictions from thermodynamic approach [Internet]. Journal of Food Engineering. 2014 ; 126 198-205.[citado 2024 jun. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.11.012

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