Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Assunto: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS (PROPRIEDADES FÍSICO-QUÍMICAS)
ABNT
SOARES, Fabiana Andréia Schäfer de Martini et al. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. Journal of Agricultural and Food Chemistry, v. 60, n. 6, p. 1461-1469, 2012Tradução . . Disponível em: https://doi.org/10.1021/jf204111t. Acesso em: 31 out. 2024.APA
Soares, F. A. S. de M., Silva, R. C. da, Hazzan, M., Capacla, I. R., Viccola, E. R., Maruyama, J. M., & Gioielli, L. A. (2012). Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. Journal of Agricultural and Food Chemistry, 60( 6), 1461-1469. doi:10.1021/jf204111tNLM
Soares FAS de M, Silva RC da, Hazzan M, Capacla IR, Viccola ER, Maruyama JM, Gioielli LA. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties [Internet]. Journal of Agricultural and Food Chemistry. 2012 ; 60( 6): 1461-1469.[citado 2024 out. 31 ] Available from: https://doi.org/10.1021/jf204111tVancouver
Soares FAS de M, Silva RC da, Hazzan M, Capacla IR, Viccola ER, Maruyama JM, Gioielli LA. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties [Internet]. Journal of Agricultural and Food Chemistry. 2012 ; 60( 6): 1461-1469.[citado 2024 out. 31 ] Available from: https://doi.org/10.1021/jf204111t