Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols (2014)
Source: Food Research International. Unidade: FCF
Subjects: POLIMORFISMO, CRISTALIZAÇÃO, MICROSCOPIA
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SILVA, Roberta Claro da et al. Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols. Food Research International, v. 55, p. 436-444, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.11.037. Acesso em: 29 set. 2024.APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., D'Agostinho, N. R., Silva, Y. A., Calligaris, G. A., et al. (2014). Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols. Food Research International, 55, 436-444. doi:10.1016/j.foodres.2013.11.037NLM
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Calligaris GA, Ribeiro APB, Cardoso LP, Gioielli LA. Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols [Internet]. Food Research International. 2014 ; 55 436-444.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.foodres.2013.11.037Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Calligaris GA, Ribeiro APB, Cardoso LP, Gioielli LA. Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols [Internet]. Food Research International. 2014 ; 55 436-444.[citado 2024 set. 29 ] Available from: https://doi.org/10.1016/j.foodres.2013.11.037