Tobias, Thais Juliana 
; Moraes, Tiago Bueno de ; Colnago, Luiz Alberto
Source: Food Research International. Unidades: ESALQ, IQSC
Subjects: AQUECIMENTO, CACAU, MANTEIGA, GORDURAS, ESTADO SÓLIDO, RESSONÂNCIA MAGNÉTICA NUCLEAR
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TOBIAS, Thais Juliana e MORAES, Tiago Bueno de e COLNAGO, Luiz Alberto. Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples. Food Research International, v. 204, p. 1-9, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.115944. Acesso em: 17 abr. 2026.APA
Tobias, T. J., Moraes, T. B. de, & Colnago, L. A. (2025). Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples. Food Research International, 204, 1-9. doi:10.1016/j.foodres.2025.115944NLM
Tobias TJ, Moraes TB de, Colnago LA. Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples [Internet]. Food Research International. 2025 ; 204 1-9.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodres.2025.115944Vancouver
Tobias TJ, Moraes TB de, Colnago LA. Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples [Internet]. Food Research International. 2025 ; 204 1-9.[citado 2026 abr. 17 ] Available from: https://doi.org/10.1016/j.foodres.2025.115944
