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Filtros : "Indexado no Dairy Science Abstracts" "BIOQUÍMICA DE ALIMENTOS" Removido: "1992" Limpar

Filtros

Artigo de periodico
Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening (2008)
Silva, Ana Paula Fioravante Bernardes; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, MANGA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Ana Paula Fioravante Bernardes et al. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, v. 32, n. 3, p. 384-395, 2008Tradução . . Acesso em: 01 nov. 2024.
APA
Silva, A. P. F. B., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, 32( 3), 384-395.
NLM
Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2024 nov. 01 ]
Vancouver
Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2024 nov. 01 ]
Artigo de periodico
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase (2007)
Junqueira, Roberto Moraes; Rocha, Fabrício; Moreira, Maurílio Alves; Castro, Inar Alves de
Source: Cereal Chemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, SOJA (ANÁLISE), LIPOXIGENASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JUNQUEIRA, Roberto Moraes et al. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry, v. 84, n. 5, p. 443-449, 2007Tradução . . Acesso em: 01 nov. 2024.
APA
Junqueira, R. M., Rocha, F., Moreira, M. A., & Castro, I. A. de. (2007). Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry, 84( 5), 443-449.
NLM
Junqueira RM, Rocha F, Moreira MA, Castro IA de. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry. 2007 ; 84( 5): 443-449.[citado 2024 nov. 01 ]
Vancouver
Junqueira RM, Rocha F, Moreira MA, Castro IA de. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry. 2007 ; 84( 5): 443-449.[citado 2024 nov. 01 ]

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