ReP USP - Resultado da busca

Artigo de periodico
Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc (2024)
Henao González, Daniel Alberto ; David, Dairon; Torres-Oquendo, Juan; Sobral, Paulo José do Amaral ; Vega-Castro, Oscar
Source: Food and Bioproducts Processing. Unidade: FZEA
Subjects: MORANGO, SECAGEM DE ALIMENTOS, ÁCIDO FÓLICO, ZINCO, BIOFILMES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HENAO GONZÁLEZ, Daniel Alberto et al. Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc. Food and Bioproducts Processing, v. 147, p. 105-114, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2024.05.017. Acesso em: 06 out. 2024.
APA
Henao González, D. A., David, D., Torres-Oquendo, J., Sobral, P. J. do A., & Vega-Castro, O. (2024). Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc. Food and Bioproducts Processing, 147, 105-114. doi:10.1016/j.fbp.2024.05.017
NLM
Henao González DA, David D, Torres-Oquendo J, Sobral PJ do A, Vega-Castro O. Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc [Internet]. Food and Bioproducts Processing. 2024 ; 147 105-114.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.fbp.2024.05.017
Vancouver
Henao González DA, David D, Torres-Oquendo J, Sobral PJ do A, Vega-Castro O. Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc [Internet]. Food and Bioproducts Processing. 2024 ; 147 105-114.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.fbp.2024.05.017
Artigo de periodico
Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying (2020)
Duarte-Correa, Yudy; Díaz-Osorio, Alejandra; Osorio-Arias, Juan; Sobral, Paulo José do Amaral ; Vega-Castro, Oscar
Source: Innovative Food Science and Emerging Technologies. Unidade: FZEA
Subjects: SOLANACEAE, BATATA, FORTIFICAÇÕES, DESIDRATAÇÃO DE ALIMENTOS, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DUARTE-CORREA, Yudy et al. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, v. 64, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102437. Acesso em: 06 out. 2024.
APA
Duarte-Correa, Y., Díaz-Osorio, A., Osorio-Arias, J., Sobral, P. J. do A., & Vega-Castro, O. (2020). Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, 64, 1-11. doi:10.1016/j.ifset.2020.102437
NLM
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ifset.2020.102437
Vancouver
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.ifset.2020.102437
Artigo de periodico
Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha (2016)
Vega-Castro, Oscar; Contreras-Calderon, Jose; León, Emilson; Segura, Almir; Arias, Mario; Pérez, León; Sobral, Paulo José do Amaral
Source: Journal of Biotechnology. Unidade: FZEA
Subjects: BIOPOLÍMEROS, RESÍDUOS AGRÍCOLAS, ABACAXI, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VEGA-CASTRO, Oscar et al. Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha. Journal of Biotechnology, v. 231, p. 232-238, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jbiotec.2016.06.018. Acesso em: 06 out. 2024.
APA
Vega-Castro, O., Contreras-Calderon, J., León, E., Segura, A., Arias, M., Pérez, L., & Sobral, P. J. do A. (2016). Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha. Journal of Biotechnology, 231, 232-238. doi:10.1016/j.jbiotec.2016.06.018
NLM
Vega-Castro O, Contreras-Calderon J, León E, Segura A, Arias M, Pérez L, Sobral PJ do A. Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha [Internet]. Journal of Biotechnology. 2016 ; 231 232-238.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.jbiotec.2016.06.018
Vancouver
Vega-Castro O, Contreras-Calderon J, León E, Segura A, Arias M, Pérez L, Sobral PJ do A. Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha [Internet]. Journal of Biotechnology. 2016 ; 231 232-238.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.jbiotec.2016.06.018

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