Dias, Fernanda Furlan Gonçalves 
; Teixeira, Bianca Ferraz ; Vieira, Thais Maria Ferreira de Souza ; Bell, Juliana Maria Leite Nobrega de Moura ; Taha, Ameer Y
Source: Processes. Unidade: ESALQ
Subjects: ALIMENTAÇÃO INFANTIL, ALIMENTOS FORMULADOS, COLZA, ÓLEOS VEGETAIS, LIPÍDEOS, OXIDAÇÃO
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DIAS, Fernanda Furlan Gonçalves et al. Storage duration and added docosahexaenoic acid modify the rates of esterified and free oxylipin formation in infant milk formula. Processes, v. 11, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11103045. Acesso em: 02 nov. 2024.APA
Dias, F. F. G., Teixeira, B. F., Vieira, T. M. F. de S., Bell, J. M. L. N. de M., & Taha, A. Y. (2023). Storage duration and added docosahexaenoic acid modify the rates of esterified and free oxylipin formation in infant milk formula. Processes, 11, 1-13. doi:10.3390/pr11103045NLM
Dias FFG, Teixeira BF, Vieira TMF de S, Bell JMLN de M, Taha AY. Storage duration and added docosahexaenoic acid modify the rates of esterified and free oxylipin formation in infant milk formula [Internet]. Processes. 2023 ; 11 1-13.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3390/pr11103045Vancouver
Dias FFG, Teixeira BF, Vieira TMF de S, Bell JMLN de M, Taha AY. Storage duration and added docosahexaenoic acid modify the rates of esterified and free oxylipin formation in infant milk formula [Internet]. Processes. 2023 ; 11 1-13.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3390/pr11103045
