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Artigo de periodico
Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing (2021)
Barón, Clara Lucía Contreras; Santos‐Donado, Priscila Robertina ; Ramos, Patricia Maloso ; Donado‐Pestana, Carlos M. ; Delgado, Eduardo Francisquine ; Contreras‐Castillo, Carmen Josefina
Fonte: International Journal of Food Science & Technology. Unidades: ESALQ, FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, CARNES E DERIVADOS, GADO NELORE, METABOLISMO DE PROTEÍNA, MÚSCULOS, QUALIDADE DOS ALIMENTOS, TOUROS
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ABNT
BARÓN, Clara Lucía Contreras et al. Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing. International Journal of Food Science & Technology, v. 56, p. 3333–3343, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14955. Acesso em: 01 jul. 2024.
APA
Barón, C. L. C., Santos‐Donado, P. R., Ramos, P. M., Donado‐Pestana, C. M., Delgado, E. F., & Contreras‐Castillo, C. J. (2021). Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing. International Journal of Food Science & Technology, 56, 3333–3343. doi:10.1111/ijfs.14955
NLM
Barón CLC, Santos‐Donado PR, Ramos PM, Donado‐Pestana CM, Delgado EF, Contreras‐Castillo CJ. Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing [Internet]. International Journal of Food Science & Technology. 2021 ; 56 3333–3343.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1111/ijfs.14955
Vancouver
Barón CLC, Santos‐Donado PR, Ramos PM, Donado‐Pestana CM, Delgado EF, Contreras‐Castillo CJ. Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing [Internet]. International Journal of Food Science & Technology. 2021 ; 56 3333–3343.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1111/ijfs.14955
Artigo de periodico
Ripening-induced chemical modifications of papaya pectin inhibit cancer cell proliferation (2017)
Prado, Samira Bernardino Ramos do; Ferreira, Gabrielle Fernandez; Harazono, Yosuke; Shiga, Tania Misuzu ; Raz, Avraham; Carpita, Nicholas C; Fabi, João Paulo
Fonte: Scientific Reports. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, MAMÃO
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ABNT
PRADO, Samira Bernardino Ramos do et al. Ripening-induced chemical modifications of papaya pectin inhibit cancer cell proliferation. Scientific Reports, v. 7, p. 1-17 art. 16564, 2017Tradução . . Disponível em: https://doi.org/10.1038/s41598-017-16709-3. Acesso em: 01 jul. 2024.
APA
Prado, S. B. R. do, Ferreira, G. F., Harazono, Y., Shiga, T. M., Raz, A., Carpita, N. C., & Fabi, J. P. (2017). Ripening-induced chemical modifications of papaya pectin inhibit cancer cell proliferation. Scientific Reports, 7, 1-17 art. 16564. doi:10.1038/s41598-017-16709-3
NLM
Prado SBR do, Ferreira GF, Harazono Y, Shiga TM, Raz A, Carpita NC, Fabi JP. Ripening-induced chemical modifications of papaya pectin inhibit cancer cell proliferation [Internet]. Scientific Reports. 2017 ; 7 1-17 art. 16564.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1038/s41598-017-16709-3
Vancouver
Prado SBR do, Ferreira GF, Harazono Y, Shiga TM, Raz A, Carpita NC, Fabi JP. Ripening-induced chemical modifications of papaya pectin inhibit cancer cell proliferation [Internet]. Scientific Reports. 2017 ; 7 1-17 art. 16564.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1038/s41598-017-16709-3
Artigo de periodico
Pheophytinase knockdown impacts carbon metabolism and nutraceutical content under normal growth conditions in tomato (2016)
Lira, Bruno Silvestre; Rosado, Daniele; Almeida, Juliana; Souza, Amanda Pereira de; Buckeridge, Marcos ; Purgatto, Eduardo ; Guyer, Luzia; Hörtensteiner, Stefan; Freschi, Luciano ; Rossi, Magdalena
Fonte: Plant and Cell Physiology. Unidades: IB, FCF
Assuntos: TOMATE, BIOQUÍMICA DE ALIMENTOS
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ABNT
LIRA, Bruno Silvestre et al. Pheophytinase knockdown impacts carbon metabolism and nutraceutical content under normal growth conditions in tomato. Plant and Cell Physiology, v. 57, n. 3, p. 642-653 : + Supplementary materials ( S1-S5), 2016Tradução . . Disponível em: https://doi.org/10.1093/pcp/pcw021. Acesso em: 01 jul. 2024.
APA
Lira, B. S., Rosado, D., Almeida, J., Souza, A. P. de, Buckeridge, M., Purgatto, E., et al. (2016). Pheophytinase knockdown impacts carbon metabolism and nutraceutical content under normal growth conditions in tomato. Plant and Cell Physiology, 57( 3), 642-653 : + Supplementary materials ( S1-S5). doi:10.1093/pcp/pcw021
NLM
Lira BS, Rosado D, Almeida J, Souza AP de, Buckeridge M, Purgatto E, Guyer L, Hörtensteiner S, Freschi L, Rossi M. Pheophytinase knockdown impacts carbon metabolism and nutraceutical content under normal growth conditions in tomato [Internet]. Plant and Cell Physiology. 2016 ; 57( 3): 642-653 : + Supplementary materials ( S1-S5).[citado 2024 jul. 01 ] Available from: https://doi.org/10.1093/pcp/pcw021
Vancouver
Lira BS, Rosado D, Almeida J, Souza AP de, Buckeridge M, Purgatto E, Guyer L, Hörtensteiner S, Freschi L, Rossi M. Pheophytinase knockdown impacts carbon metabolism and nutraceutical content under normal growth conditions in tomato [Internet]. Plant and Cell Physiology. 2016 ; 57( 3): 642-653 : + Supplementary materials ( S1-S5).[citado 2024 jul. 01 ] Available from: https://doi.org/10.1093/pcp/pcw021
Artigo de periodico
The cold storage of green bananas affects the starch degradation during ripening at higher temperature (2013)
Peroni Okita, Fernanda Helena Gonçalves; Cardoso, Mateus Borba; Agopian, Roberta Ghedini Der; Louro, Ricardo Pereira; Nascimento, João Roberto Oliveira do ; Purgatto, Eduardo ; Tavares, Maria Inês Bruno; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Fonte: Carbohydrate Polymers. Unidade: FCF
Assuntos: BANANA, ENZIMAS, BIOQUÍMICA DE ALIMENTOS
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ABNT
PERONI OKITA, Fernanda Helena Gonçalves et al. The cold storage of green bananas affects the starch degradation during ripening at higher temperature. Carbohydrate Polymers, v. 96, n. 1, p. 137-147, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2013.03.050. Acesso em: 01 jul. 2024.
APA
Peroni Okita, F. H. G., Cardoso, M. B., Agopian, R. G. D., Louro, R. P., Nascimento, J. R. O. do, Purgatto, E., et al. (2013). The cold storage of green bananas affects the starch degradation during ripening at higher temperature. Carbohydrate Polymers, 96( 1), 137-147. doi:10.1016/j.carbpol.2013.03.050
NLM
Peroni Okita FHG, Cardoso MB, Agopian RGD, Louro RP, Nascimento JRO do, Purgatto E, Tavares MIB, Lajolo FM, Cordenunsi-Lysenko BR. The cold storage of green bananas affects the starch degradation during ripening at higher temperature [Internet]. Carbohydrate Polymers. 2013 ; 96( 1): 137-147.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/j.carbpol.2013.03.050
Vancouver
Peroni Okita FHG, Cardoso MB, Agopian RGD, Louro RP, Nascimento JRO do, Purgatto E, Tavares MIB, Lajolo FM, Cordenunsi-Lysenko BR. The cold storage of green bananas affects the starch degradation during ripening at higher temperature [Internet]. Carbohydrate Polymers. 2013 ; 96( 1): 137-147.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/j.carbpol.2013.03.050
Artigo de periodico
Analysis of ripening-related gene expression in papaya using an Arabidopsis-based microarray (2012)
Fabi, João Paulo ; Seymour, Graham B; Graham, Neil S; Broadley, Martin R; May, Sean T; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana ; Nascimento, João Roberto Oliveira do
Fonte: BMC Plant Biology. Unidade: FCF
Assuntos: TOMATE, EXPRESSÃO GÊNICA, BIOQUÍMICA DE ALIMENTOS
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ABNT
FABI, João Paulo et al. Analysis of ripening-related gene expression in papaya using an Arabidopsis-based microarray. BMC Plant Biology, v. 12, p. 1-19 art. 242, 2012Tradução . . Disponível em: https://doi.org/10.1186/1471-2229-12-242. Acesso em: 01 jul. 2024.
APA
Fabi, J. P., Seymour, G. B., Graham, N. S., Broadley, M. R., May, S. T., Lajolo, F. M., et al. (2012). Analysis of ripening-related gene expression in papaya using an Arabidopsis-based microarray. BMC Plant Biology, 12, 1-19 art. 242. doi:10.1186/1471-2229-12-242
NLM
Fabi JP, Seymour GB, Graham NS, Broadley MR, May ST, Lajolo FM, Cordenunsi-Lysenko BR, Nascimento JRO do. Analysis of ripening-related gene expression in papaya using an Arabidopsis-based microarray [Internet]. BMC Plant Biology. 2012 ; 12 1-19 art. 242.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1186/1471-2229-12-242
Vancouver
Fabi JP, Seymour GB, Graham NS, Broadley MR, May ST, Lajolo FM, Cordenunsi-Lysenko BR, Nascimento JRO do. Analysis of ripening-related gene expression in papaya using an Arabidopsis-based microarray [Internet]. BMC Plant Biology. 2012 ; 12 1-19 art. 242.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1186/1471-2229-12-242
Artigo de periodico
Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods (2010)
Ranilla, Lena Gálvez; Kwon, Young-In; Genovese, Maria Inês ; Lajolo, Franco Maria ; Shetty, Kalidas
Fonte: Journal of Food Biochemistry. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, HIPERTENSÃO, DIABETES MELLITUS NÃO INSULINO-DEPENDENTE
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ABNT
RANILLA, Lena Gálvez et al. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods. Journal of Food Biochemistry, v. 34, n. 2, p. 329-355, 2010Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART. Acesso em: 01 jul. 2024.
APA
Ranilla, L. G., Kwon, Y. -I., Genovese, M. I., Lajolo, F. M., & Shetty, K. (2010). Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods. Journal of Food Biochemistry, 34( 2), 329-355. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART
NLM
Ranilla LG, Kwon Y-I, Genovese MI, Lajolo FM, Shetty K. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods [Internet]. Journal of Food Biochemistry. 2010 ; 34( 2): 329-355.[citado 2024 jul. 01 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART
Vancouver
Ranilla LG, Kwon Y-I, Genovese MI, Lajolo FM, Shetty K. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods [Internet]. Journal of Food Biochemistry. 2010 ; 34( 2): 329-355.[citado 2024 jul. 01 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART
Artigo de periodico
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology (2010)
Granato, Daniel; Castro, Inar Alves de ; Ellendersen, L. Souza Neves; Masson, M. Lucia
Fonte: Journal of Food Science. Unidade: FCF
Assuntos: PROTEÍNAS, SOJA, BIOQUÍMICA DE ALIMENTOS
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ABNT
GRANATO, Daniel et al. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science, v. 75, n. 3, p. S149-S155, 2010Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART. Acesso em: 01 jul. 2024.
APA
Granato, D., Castro, I. A. de, Ellendersen, L. S. N., & Masson, M. L. (2010). Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science, 75( 3), S149-S155. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART
NLM
Granato D, Castro IA de, Ellendersen LSN, Masson ML. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology [Internet]. Journal of Food Science. 2010 ; 75( 3): S149-S155.[citado 2024 jul. 01 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART
Vancouver
Granato D, Castro IA de, Ellendersen LSN, Masson ML. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology [Internet]. Journal of Food Science. 2010 ; 75( 3): S149-S155.[citado 2024 jul. 01 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART
Artigo de periodico
Isolation and structure elucidation of minor carotenoids from annatto (Bixa Orellan L.)seeds (1997)
Mercadante, Adriana Zerlotti; Steck, A; Pfander, H
Fonte: Phytochemistry. Unidade: FCFRP
Assunto: BIOQUÍMICA DE ALIMENTOS
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ABNT
MERCADANTE, Adriana Zerlotti e STECK, A e PFANDER, H. Isolation and structure elucidation of minor carotenoids from annatto (Bixa Orellan L.)seeds. Phytochemistry, v. 46, n. 8, p. 1379-1383, 1997Tradução . . Disponível em: https://doi.org/10.1016/s0031-9422(97)00462-7. Acesso em: 01 jul. 2024.
APA
Mercadante, A. Z., Steck, A., & Pfander, H. (1997). Isolation and structure elucidation of minor carotenoids from annatto (Bixa Orellan L.)seeds. Phytochemistry, 46( 8), 1379-1383. doi:10.1016/s0031-9422(97)00462-7
NLM
Mercadante AZ, Steck A, Pfander H. Isolation and structure elucidation of minor carotenoids from annatto (Bixa Orellan L.)seeds [Internet]. Phytochemistry. 1997 ; 46( 8): 1379-1383.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/s0031-9422(97)00462-7
Vancouver
Mercadante AZ, Steck A, Pfander H. Isolation and structure elucidation of minor carotenoids from annatto (Bixa Orellan L.)seeds [Internet]. Phytochemistry. 1997 ; 46( 8): 1379-1383.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/s0031-9422(97)00462-7
Artigo de periodico
Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions (1996)
Lanfer Marquez, Úrsula Maria; Barros, R M C; Lajolo, Franco Maria
Fonte: Food Chemistry. Unidade: FCF
Assuntos: ANÁLISE DE ALIMENTOS, BIOQUÍMICA DE ALIMENTOS
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ABNT
LANFER MARQUEZ, Úrsula Maria e BARROS, R M C e LAJOLO, Franco Maria. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, v. 55, n. 2 , p. 179-84, 1996Tradução . . Acesso em: 01 jul. 2024.
APA
Lanfer Marquez, Ú. M., Barros, R. M. C., & Lajolo, F. M. (1996). Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, 55( 2 ), 179-84.
NLM
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 jul. 01 ]
Vancouver
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 jul. 01 ]
Artigo de periodico
Putative precursor protein in the evolution of the bean 'ALPHA'-amylase inhibitor (1996)
Finardi Filho, Flavio ; Mirkov, T E; Chrispeels, M J
Fonte: Phytochemistry. Unidade: FCF
Assuntos: ALIMENTOS DE ORIGEM VEGETAL, BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS
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ABNT
FINARDI FILHO, Flavio e MIRKOV, T E e CHRISPEELS, M J. Putative precursor protein in the evolution of the bean 'ALPHA'-amylase inhibitor. Phytochemistry, v. 43, n. 1 , p. 57-62, 1996Tradução . . Acesso em: 01 jul. 2024.
APA
Finardi Filho, F., Mirkov, T. E., & Chrispeels, M. J. (1996). Putative precursor protein in the evolution of the bean 'ALPHA'-amylase inhibitor. Phytochemistry, 43( 1 ), 57-62.
NLM
Finardi Filho F, Mirkov TE, Chrispeels MJ. Putative precursor protein in the evolution of the bean 'ALPHA'-amylase inhibitor. Phytochemistry. 1996 ;43( 1 ): 57-62.[citado 2024 jul. 01 ]
Vancouver
Finardi Filho F, Mirkov TE, Chrispeels MJ. Putative precursor protein in the evolution of the bean 'ALPHA'-amylase inhibitor. Phytochemistry. 1996 ;43( 1 ): 57-62.[citado 2024 jul. 01 ]
Artigo de periodico
Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ) (1995)
Soares, G J D; Areas, José Alfredo Gomes
Fonte: Meat Science. Unidade: FCF
Assuntos: ALIMENTOS DE ORIGEM ANIMAL, BIOQUÍMICA DE ALIMENTOS
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ABNT
SOARES, G J D e AREAS, José Alfredo Gomes. Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ). Meat Science, v. 41, n. 3 , p. 369-79, 1995Tradução . . Disponível em: https://doi.org/10.1016/0309-1740(94)00058-f. Acesso em: 01 jul. 2024.
APA
Soares, G. J. D., & Areas, J. A. G. (1995). Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ). Meat Science, 41( 3 ), 369-79. doi:10.1016/0309-1740(94)00058-f
NLM
Soares GJD, Areas JAG. Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ) [Internet]. Meat Science. 1995 ;41( 3 ): 369-79.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/0309-1740(94)00058-f
Vancouver
Soares GJD, Areas JAG. Effect of electrical stimulation on post-mortem biochemical characteristics and quality of longissimus dorsi thoracis muscle from buffalo ( bubalus bubalis ) [Internet]. Meat Science. 1995 ;41( 3 ): 369-79.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/0309-1740(94)00058-f
Artigo de periodico
Effect of organic solvent and the lipid content of functionality of bovine lung protein isolates (1993)
Areas, José Alfredo Gomes; Alcocer, M J C; Mota, E M A
Fonte: Food Chemistry. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, BIOQUÍMICA
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ABNT
AREAS, José Alfredo Gomes e ALCOCER, M J C e MOTA, E M A. Effect of organic solvent and the lipid content of functionality of bovine lung protein isolates. Food Chemistry, v. 48, p. 285-90, 1993Tradução . . Acesso em: 01 jul. 2024.
APA
Areas, J. A. G., Alcocer, M. J. C., & Mota, E. M. A. (1993). Effect of organic solvent and the lipid content of functionality of bovine lung protein isolates. Food Chemistry, 48, 285-90.
NLM
Areas JAG, Alcocer MJC, Mota EMA. Effect of organic solvent and the lipid content of functionality of bovine lung protein isolates. Food Chemistry. 1993 ;48 285-90.[citado 2024 jul. 01 ]
Vancouver
Areas JAG, Alcocer MJC, Mota EMA. Effect of organic solvent and the lipid content of functionality of bovine lung protein isolates. Food Chemistry. 1993 ;48 285-90.[citado 2024 jul. 01 ]
Artigo de periodico
Protein nutritional value of extrusion - cooking defatted lung flour (1993)
Campos, M A; Areas, José Alfredo Gomes
Fonte: Food Chemistry. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS
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ABNT
CAMPOS, M A e AREAS, José Alfredo Gomes. Protein nutritional value of extrusion - cooking defatted lung flour. Food Chemistry, v. 47, p. 61-6, 1993Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(93)90303-w. Acesso em: 01 jul. 2024.
APA
Campos, M. A., & Areas, J. A. G. (1993). Protein nutritional value of extrusion - cooking defatted lung flour. Food Chemistry, 47, 61-6. doi:10.1016/0308-8146(93)90303-w
NLM
Campos MA, Areas JAG. Protein nutritional value of extrusion - cooking defatted lung flour [Internet]. Food Chemistry. 1993 ;47 61-6.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/0308-8146(93)90303-w
Vancouver
Campos MA, Areas JAG. Protein nutritional value of extrusion - cooking defatted lung flour [Internet]. Food Chemistry. 1993 ;47 61-6.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/0308-8146(93)90303-w
Artigo de periodico
Effect of phospholipid on protein structure and solubility in the extrusion of lung protein (1993)
Prudencio-Ferreira, S H; Areas, José Alfredo Gomes
Fonte: Food Chemistry. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS
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ABNT
PRUDENCIO-FERREIRA, S H e AREAS, José Alfredo Gomes. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein. Food Chemistry, v. 47, p. 111-9, 1993Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(93)90230-d. Acesso em: 01 jul. 2024.
APA
Prudencio-Ferreira, S. H., & Areas, J. A. G. (1993). Effect of phospholipid on protein structure and solubility in the extrusion of lung protein. Food Chemistry, 47, 111-9. doi:10.1016/0308-8146(93)90230-d
NLM
Prudencio-Ferreira SH, Areas JAG. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein [Internet]. Food Chemistry. 1993 ;47 111-9.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/0308-8146(93)90230-d
Vancouver
Prudencio-Ferreira SH, Areas JAG. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein [Internet]. Food Chemistry. 1993 ;47 111-9.[citado 2024 jul. 01 ] Available from: https://doi.org/10.1016/0308-8146(93)90230-d

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