Effect of phenolic antioxidants on stability of canola oil during microwave heating (1998)
Source: Abstracts Book and Program. Conference titles: Meeting of the European Section of the American Oil Chemists Society. Unidade: ESALQ
Subjects: ALIMENTOS DE ORIGEM VEGETAL, ADITIVOS ALIMENTARES, ARMAZENAGEM DE ALIMENTOS, IRRADIAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIEIRA, T M F S e REGITANO-D'ARCE, Marisa Aparecida Bismara. Effect of phenolic antioxidants on stability of canola oil during microwave heating. 1998, Anais.. Cagliari: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 1998. . Acesso em: 28 ago. 2024.APA
Vieira, T. M. F. S., & Regitano-D'Arce, M. A. B. (1998). Effect of phenolic antioxidants on stability of canola oil during microwave heating. In Abstracts Book and Program. Cagliari: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo.NLM
Vieira TMFS, Regitano-D'Arce MAB. Effect of phenolic antioxidants on stability of canola oil during microwave heating. Abstracts Book and Program. 1998 ;[citado 2024 ago. 28 ]Vancouver
Vieira TMFS, Regitano-D'Arce MAB. Effect of phenolic antioxidants on stability of canola oil during microwave heating. Abstracts Book and Program. 1998 ;[citado 2024 ago. 28 ]
