Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: IOGURTE, QUIMIOMETRIA, PROBIÓTICOS
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ABNT
CRUZ, Adriano Gomes da et al. Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts. LWT - Food Science and Technology, v. 50, n. 1, p. 210-214, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.05.023. Acesso em: 10 ago. 2024.APA
Cruz, A. G. da, Cadena, R. S., Alvaro, M. B. V. B., Sant'Ana, A. de S., Oliveira, C. A. F. de, & Faria, J. de A. F. (2013). Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts. LWT - Food Science and Technology, 50( 1), 210-214. doi:10.1016/j.lwt.2012.05.023NLM
Cruz AG da, Cadena RS, Alvaro MBVB, Sant'Ana A de S, Oliveira CAF de, Faria J de AF. Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts [Internet]. LWT - Food Science and Technology. 2013 ; 50( 1): 210-214.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2012.05.023Vancouver
Cruz AG da, Cadena RS, Alvaro MBVB, Sant'Ana A de S, Oliveira CAF de, Faria J de AF. Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts [Internet]. LWT - Food Science and Technology. 2013 ; 50( 1): 210-214.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2012.05.023