Source: Food composition and biodiversity. Conference titles: International Food Data Conference. Unidade: FSP
Subjects: METODOLOGIA CIENTÍFICA, MOLHOS, ALIMENTOS FUNCIONAIS
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AFONSO, Guilherme et al. Utilization of response surface methodology in the development of a pesto sauce to maximize its antioxidant activity. 2007, Anais.. São Paulo: USP : BRASILFOODS : FAO, 2007. . Acesso em: 22 ago. 2024.APA
Afonso, G., Monteiro, M. P., Sampaio, G. R., & Torres, E. A. F. da S. (2007). Utilization of response surface methodology in the development of a pesto sauce to maximize its antioxidant activity. In Food composition and biodiversity. São Paulo: USP : BRASILFOODS : FAO.NLM
Afonso G, Monteiro MP, Sampaio GR, Torres EAF da S. Utilization of response surface methodology in the development of a pesto sauce to maximize its antioxidant activity. Food composition and biodiversity. 2007 ;[citado 2024 ago. 22 ]Vancouver
Afonso G, Monteiro MP, Sampaio GR, Torres EAF da S. Utilization of response surface methodology in the development of a pesto sauce to maximize its antioxidant activity. Food composition and biodiversity. 2007 ;[citado 2024 ago. 22 ]