Source: LWT- Food Science and Technology. Unidade: EP
Subjects: LEITE DE SOJA, INIBIDORES DE ENZIMAS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, v. 145, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111275. Acesso em: 20 out. 2024.APA
Kubo, M. T. K., Reis, B. H. G. dos, Sato, L. N. I., & Gut, J. A. W. (2021). Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, 145, 1-10. doi:10.1016/j.lwt.2021.111275NLM
Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275Vancouver
Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275