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Artigo de periodico
Epidermal melanocytes metabolize extracellular nucleotides by purinergic enzymes (2023)
Naasani, Liliana Sous ; Azevedo, Jéssica; Sévigny, Jean ; Oliveira, Tiago Franco de ; Maria-Engler, Silvya Stuchi ; Wink, Márcia
Source: Biochemistry and Cell Biology. Unidade: FCF
Subjects: NUCLEOTÍDEOS, ENZIMAS
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ABNT
NAASANI, Liliana Sous et al. Epidermal melanocytes metabolize extracellular nucleotides by purinergic enzymes. Biochemistry and Cell Biology, v. 101, n. 3, p. 259-266, 2023Tradução . . Disponível em: https://doi.org/10.1139/bcb-2022-0058. Acesso em: 18 nov. 2024.
APA
Naasani, L. S., Azevedo, J., Sévigny, J., Oliveira, T. F. de, Maria-Engler, S. S., & Wink, M. (2023). Epidermal melanocytes metabolize extracellular nucleotides by purinergic enzymes. Biochemistry and Cell Biology, 101( 3), 259-266. doi:10.1139/bcb-2022-0058
NLM
Naasani LS, Azevedo J, Sévigny J, Oliveira TF de, Maria-Engler SS, Wink M. Epidermal melanocytes metabolize extracellular nucleotides by purinergic enzymes [Internet]. Biochemistry and Cell Biology. 2023 ; 101( 3): 259-266.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1139/bcb-2022-0058
Vancouver
Naasani LS, Azevedo J, Sévigny J, Oliveira TF de, Maria-Engler SS, Wink M. Epidermal melanocytes metabolize extracellular nucleotides by purinergic enzymes [Internet]. Biochemistry and Cell Biology. 2023 ; 101( 3): 259-266.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1139/bcb-2022-0058
Artigo de periodico
One-step procedure for peroxidase concentration, dye separation, and color removal by aqueous two-phase system (2021)
Klanovicz, Natalia ; Warken, Andressa; Paliga, Letícia; Camargo, Aline Frumi; Scapini, Thamarys ; Buffon, Jaqueline Garda ; Fongaro, Gislaine ; Teixeira, Antonio Carlos S. C. ; Treichel, Helen
Source: Environmental Science and Pollution Research. Unidade: EP
Subjects: ENZIMAS, CORANTES, TRATAMENTO DE ÁGUAS RESIDUÁRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KLANOVICZ, Natalia et al. One-step procedure for peroxidase concentration, dye separation, and color removal by aqueous two-phase system. Environmental Science and Pollution Research, v. 28, p. 9097–9106, 2021Tradução . . Disponível em: https://doi.org/10.1007/s11356-020-11412-9. Acesso em: 18 nov. 2024.
APA
Klanovicz, N., Warken, A., Paliga, L., Camargo, A. F., Scapini, T., Buffon, J. G., et al. (2021). One-step procedure for peroxidase concentration, dye separation, and color removal by aqueous two-phase system. Environmental Science and Pollution Research, 28, 9097–9106. doi:10.1007/s11356-020-11412-9
NLM
Klanovicz N, Warken A, Paliga L, Camargo AF, Scapini T, Buffon JG, Fongaro G, Teixeira ACSC, Treichel H. One-step procedure for peroxidase concentration, dye separation, and color removal by aqueous two-phase system [Internet]. Environmental Science and Pollution Research. 2021 ; 28 9097–9106.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s11356-020-11412-9
Vancouver
Klanovicz N, Warken A, Paliga L, Camargo AF, Scapini T, Buffon JG, Fongaro G, Teixeira ACSC, Treichel H. One-step procedure for peroxidase concentration, dye separation, and color removal by aqueous two-phase system [Internet]. Environmental Science and Pollution Research. 2021 ; 28 9097–9106.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s11356-020-11412-9
Artigo de periodico
Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds (2020)
Lang, Gustavo Heinrich; Kringel, Dianini Hüttner; Acunha, Tanize dos Santos; Ferreira, Cristiano Dietrich; Dias, Álvaro Renato Guerra; Zavareze, Elessandra da Rosa; Oliveira, Maurício de
Source: Food Chemistry. Unidade: FCFRP
Subjects: QUÍMICA DE ALIMENTOS, ARROZ, BOLOS, ENZIMAS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LANG, Gustavo Heinrich et al. Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chemistry, v. 318, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126480. Acesso em: 18 nov. 2024.
APA
Lang, G. H., Kringel, D. H., Acunha, T. dos S., Ferreira, C. D., Dias, Á. R. G., Zavareze, E. da R., & Oliveira, M. de. (2020). Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chemistry, 318, 1-10. doi:10.1016/j.foodchem.2020.126480
NLM
Lang GH, Kringel DH, Acunha T dos S, Ferreira CD, Dias ÁRG, Zavareze E da R, Oliveira M de. Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds [Internet]. Food Chemistry. 2020 ; 318 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126480
Vancouver
Lang GH, Kringel DH, Acunha T dos S, Ferreira CD, Dias ÁRG, Zavareze E da R, Oliveira M de. Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds [Internet]. Food Chemistry. 2020 ; 318 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126480

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