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Filtros : "Erichsen, Henriette" Limpar

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  • Artigo de periodico

    High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions (2017)

    Cheng, Hong; Zhu, Ru-Gang; Erichsen, Henriette; Soerensen, John; Petersen, Mikael Agerlin; Skibsted, Leif Horsfelt

    Source: International Dairy Journal. Unidade: ESALQ

    Subjects: ALIMENTAÇÃO INFANTIL, ALIMENTOS DESIDRATADOS, ALTA TEMPERATURA, ARMAZENAGEM DE ALIMENTOS, LEITE EM PÓ

    PrivadoAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      CHENG, Hong et al. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions. International Dairy Journal, v. 73, p. 166-174, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2017.05.007. Acesso em: 01 out. 2024.

    • APA

      Cheng, H., Zhu, R. -G., Erichsen, H., Soerensen, J., Petersen, M. A., & Skibsted, L. H. (2017). High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions. International Dairy Journal, 73, 166-174. doi:10.1016/j.idairyj.2017.05.007

    • NLM

      Cheng H, Zhu R-G, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions [Internet]. International Dairy Journal. 2017 ; 73 166-174.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2017.05.007

    • Vancouver

      Cheng H, Zhu R-G, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions [Internet]. International Dairy Journal. 2017 ; 73 166-174.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.idairyj.2017.05.007

  • Artigo de periodico

    Heat induced formation of free radicals in wheat flour (2011)

    Andersen, Mogens L; Erichsen, Henriette; Skibsted, Leif H.; Graversen, Heidi B.; Rodrigues Filho, Ubirajara Pereira

    Source: Journal of Cereal Science. Unidade: IQSC

    Subjects: RADICAIS LIVRES, ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ANDERSEN, Mogens L et al. Heat induced formation of free radicals in wheat flour. Journal of Cereal Science, v. 54, n. 3, p. 494-498, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2011.05.007. Acesso em: 01 out. 2024.

    • APA

      Andersen, M. L., Erichsen, H., Skibsted, L. H., Graversen, H. B., & Rodrigues Filho, U. P. (2011). Heat induced formation of free radicals in wheat flour. Journal of Cereal Science, 54( 3), 494-498. doi:10.1016/j.jcs.2011.05.007

    • NLM

      Andersen ML, Erichsen H, Skibsted LH, Graversen HB, Rodrigues Filho UP. Heat induced formation of free radicals in wheat flour [Internet]. Journal of Cereal Science. 2011 ; 54( 3): 494-498.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.jcs.2011.05.007

    • Vancouver

      Andersen ML, Erichsen H, Skibsted LH, Graversen HB, Rodrigues Filho UP. Heat induced formation of free radicals in wheat flour [Internet]. Journal of Cereal Science. 2011 ; 54( 3): 494-498.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.jcs.2011.05.007
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