Source: Food Hydrocolloids. Unidade: IF
Subjects: ESPECTROSCOPIA, RAIOS X
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ABNT
SUN, Yang e OSELIERO, Luis Renato e CRISTIANO LUIS PINTO DE OLIVEIRA,. 'alfa'-Lactalbumin and sodium dodecyl sulfate aggregates: denaturation, complex formation and time stability. Food Hydrocolloids, v. 62, n. ja 2017, p. 10-20, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2016.07.031. Acesso em: 19 out. 2024.APA
Sun, Y., Oseliero, L. R., & Cristiano Luis Pinto de Oliveira,. (2017). 'alfa'-Lactalbumin and sodium dodecyl sulfate aggregates: denaturation, complex formation and time stability. Food Hydrocolloids, 62( ja 2017), 10-20. doi:10.1016/j.foodhyd.2016.07.031NLM
Sun Y, Oseliero LR, Cristiano Luis Pinto de Oliveira. 'alfa'-Lactalbumin and sodium dodecyl sulfate aggregates: denaturation, complex formation and time stability [Internet]. Food Hydrocolloids. 2017 ; 62( ja 2017): 10-20.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.07.031Vancouver
Sun Y, Oseliero LR, Cristiano Luis Pinto de Oliveira. 'alfa'-Lactalbumin and sodium dodecyl sulfate aggregates: denaturation, complex formation and time stability [Internet]. Food Hydrocolloids. 2017 ; 62( ja 2017): 10-20.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.07.031
