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Artigo de periodico
Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids (2020)
Mathias, Daniela Kanno ; Costa, Jacqueline Piazentin; Calvo, Carolina Rodrigues; Silva, Roberta Claro da; Converti, Attilio ; Segura, Nadia ; Jachmanián, Iván ; Gioielli, Luiz Antonio ; Ract, Juliana Neves Rodrigues
Source: Food Technology and Biotechnology. Unidade: FCF
Subjects: ÁCIDOS, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATHIAS, Daniela Kanno et al. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids. Food Technology and Biotechnology, v. 58, n. 4, p. 411-422, 2020Tradução . . Disponível em: https://doi.org/10.17113/ftb.58.04.20.6546. Acesso em: 10 nov. 2024.
APA
Mathias, D. K., Costa, J. P., Calvo, C. R., Silva, R. C. da, Converti, A., Segura, N., et al. (2020). Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids. Food Technology and Biotechnology, 58( 4), 411-422. doi:10.17113/ftb.58.04.20.6546
NLM
Mathias DK, Costa JP, Calvo CR, Silva RC da, Converti A, Segura N, Jachmanián I, Gioielli LA, Ract JNR. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids [Internet]. Food Technology and Biotechnology. 2020 ; 58( 4): 411-422.[citado 2024 nov. 10 ] Available from: https://doi.org/10.17113/ftb.58.04.20.6546
Vancouver
Mathias DK, Costa JP, Calvo CR, Silva RC da, Converti A, Segura N, Jachmanián I, Gioielli LA, Ract JNR. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids [Internet]. Food Technology and Biotechnology. 2020 ; 58( 4): 411-422.[citado 2024 nov. 10 ] Available from: https://doi.org/10.17113/ftb.58.04.20.6546
Parte de monografia/livro
Advances in lipids crystallization technology (2015)
Domingues, Maria Aliciane Fontenele; Ribeiro, Ana Paula Badan; Kieckbusch, Theo Guenter; Gioielli, Luiz Antonio ; Grimaldi, Renato; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo
Source: Advanced Topics in Crystallization. Unidade: FCF
Subjects: CRISTALIZAÇÃO, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DOMINGUES, Maria Aliciane Fontenele et al. Advances in lipids crystallization technology. Advanced Topics in Crystallization. Tradução . Rijeka: InTech, 2015. . . Acesso em: 10 nov. 2024.
APA
Domingues, M. A. F., Ribeiro, A. P. B., Kieckbusch, T. G., Gioielli, L. A., Grimaldi, R., Cardoso, L. P., & Gonçalves, L. A. G. (2015). Advances in lipids crystallization technology. In Advanced Topics in Crystallization. Rijeka: InTech.
NLM
Domingues MAF, Ribeiro APB, Kieckbusch TG, Gioielli LA, Grimaldi R, Cardoso LP, Gonçalves LAG. Advances in lipids crystallization technology. In: Advanced Topics in Crystallization. Rijeka: InTech; 2015. [citado 2024 nov. 10 ]
Vancouver
Domingues MAF, Ribeiro APB, Kieckbusch TG, Gioielli LA, Grimaldi R, Cardoso LP, Gonçalves LAG. Advances in lipids crystallization technology. In: Advanced Topics in Crystallization. Rijeka: InTech; 2015. [citado 2024 nov. 10 ]
Artigo de periodico
Development of a lipid particle for β-carotene encapsulation using a blend of tristearin and sunflower oil: choice of lipid matrix and evaluation of shelf life of dispersions (2013)
Gomes, Graziela Veiga de Lara; Simplício, Izabella Aline Silva; Souto, Eliana B.; Cardoso, Lisandro Pavie; Pinho, Samantha Cristina de
Source: Food Technology and Biotechnology. Unidade: FZEA
Subjects: LIPÍDEOS, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOMES, Graziela Veiga de Lara et al. Development of a lipid particle for β-carotene encapsulation using a blend of tristearin and sunflower oil: choice of lipid matrix and evaluation of shelf life of dispersions. Food Technology and Biotechnology, v. 51, n. 3, p. 383-391, 2013Tradução . . Disponível em: http://www.ftb.com.hr/51/FTB_51-3_383-391.pdf. Acesso em: 10 nov. 2024.
APA
Gomes, G. V. de L., Simplício, I. A. S., Souto, E. B., Cardoso, L. P., & Pinho, S. C. de. (2013). Development of a lipid particle for β-carotene encapsulation using a blend of tristearin and sunflower oil: choice of lipid matrix and evaluation of shelf life of dispersions. Food Technology and Biotechnology, 51( 3), 383-391. Recuperado de http://www.ftb.com.hr/51/FTB_51-3_383-391.pdf
NLM
Gomes GV de L, Simplício IAS, Souto EB, Cardoso LP, Pinho SC de. Development of a lipid particle for β-carotene encapsulation using a blend of tristearin and sunflower oil: choice of lipid matrix and evaluation of shelf life of dispersions [Internet]. Food Technology and Biotechnology. 2013 ; 51( 3): 383-391.[citado 2024 nov. 10 ] Available from: http://www.ftb.com.hr/51/FTB_51-3_383-391.pdf
Vancouver
Gomes GV de L, Simplício IAS, Souto EB, Cardoso LP, Pinho SC de. Development of a lipid particle for β-carotene encapsulation using a blend of tristearin and sunflower oil: choice of lipid matrix and evaluation of shelf life of dispersions [Internet]. Food Technology and Biotechnology. 2013 ; 51( 3): 383-391.[citado 2024 nov. 10 ] Available from: http://www.ftb.com.hr/51/FTB_51-3_383-391.pdf

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