Filtros : "Scarminio, Ieda Spacino" Removido: "IQ" Limpar

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  • Source: Journal of Molecular Liquids. Unidade: IFSC

    Subjects: EQUILÍBRIO QUÍMICO, ESTERIFICAÇÃO, BIOMATERIAIS

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      FREITAS, Camila Fabiano de et al. Chemical equilibria of Eosin Y and its synthetic ester derivatives in non-ionic and ionic micellar environments. Journal of Molecular Liquids, v. 327, p. 114794-1-114794-11 + supplementary data, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.molliq.2020.114794. Acesso em: 22 out. 2025.
    • APA

      Freitas, C. F. de, Estevão, B. M., Pellosi, D. S., Scarminio, I. S., Caetano, W., Hioka, N., & Batistela, V. R. (2021). Chemical equilibria of Eosin Y and its synthetic ester derivatives in non-ionic and ionic micellar environments. Journal of Molecular Liquids, 327, 114794-1-114794-11 + supplementary data. doi:10.1016/j.molliq.2020.114794
    • NLM

      Freitas CF de, Estevão BM, Pellosi DS, Scarminio IS, Caetano W, Hioka N, Batistela VR. Chemical equilibria of Eosin Y and its synthetic ester derivatives in non-ionic and ionic micellar environments [Internet]. Journal of Molecular Liquids. 2021 ; 327 114794-1-114794-11 + supplementary data.[citado 2025 out. 22 ] Available from: https://doi.org/10.1016/j.molliq.2020.114794
    • Vancouver

      Freitas CF de, Estevão BM, Pellosi DS, Scarminio IS, Caetano W, Hioka N, Batistela VR. Chemical equilibria of Eosin Y and its synthetic ester derivatives in non-ionic and ionic micellar environments [Internet]. Journal of Molecular Liquids. 2021 ; 327 114794-1-114794-11 + supplementary data.[citado 2025 out. 22 ] Available from: https://doi.org/10.1016/j.molliq.2020.114794
  • Source: Journal of Food Processing and Preservation. Unidade: CENA

    Subjects: SUCOS DE FRUTAS, IRRADIAÇÃO DE ALIMENTOS, ARMAZENAGEM DE ALIMENTOS

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

      SPOTO, Marta Helena Fillet et al. Sensory evaluation of orange juice concentrate as affected by irradiation and storage. Journal of Food Processing and Preservation, v. 21, n. 3, p. 179–191, 1997Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4549.1997.tb00775.x. Acesso em: 22 out. 2025.
    • APA

      Spoto, M. H. F., Domarco, R. E., Walder, J. M. M., Scarminio, I. S., & Bruns, R. E. (1997). Sensory evaluation of orange juice concentrate as affected by irradiation and storage. Journal of Food Processing and Preservation, 21( 3), 179–191. doi:10.1111/j.1745-4549.1997.tb00775.x
    • NLM

      Spoto MHF, Domarco RE, Walder JMM, Scarminio IS, Bruns RE. Sensory evaluation of orange juice concentrate as affected by irradiation and storage [Internet]. Journal of Food Processing and Preservation. 1997 ; 21( 3): 179–191.[citado 2025 out. 22 ] Available from: https://doi.org/10.1111/j.1745-4549.1997.tb00775.x
    • Vancouver

      Spoto MHF, Domarco RE, Walder JMM, Scarminio IS, Bruns RE. Sensory evaluation of orange juice concentrate as affected by irradiation and storage [Internet]. Journal of Food Processing and Preservation. 1997 ; 21( 3): 179–191.[citado 2025 out. 22 ] Available from: https://doi.org/10.1111/j.1745-4549.1997.tb00775.x

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