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Filtros : "Zeng, Wei" Removido: "FIBRAS NA DIETA" Limpar

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  • Artigo de periodico

    Characterization of sensory properties of Yunnan coffee (2022)

    Ma, Jiayi; Li, Jinping; He, Hong; Jin, Xiaoling; Cesarino, Igor ; Zeng, Wei; Li, Zheng

    Source: Current Research in Food Science. Unidade: IB

    Subjects: METABOLISMO VEGETAL, PAREDE CELULAR VEGETAL, CAFÉ

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

    • ABNT

      MA, Jiayi et al. Characterization of sensory properties of Yunnan coffee. Current Research in Food Science, v. 5, p. 1205-1215, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.crfs.2022.07.010. Acesso em: 03 out. 2024.

    • APA

      Ma, J., Li, J., He, H., Jin, X., Cesarino, I., Zeng, W., & Li, Z. (2022). Characterization of sensory properties of Yunnan coffee. Current Research in Food Science, 5, 1205-1215. doi:10.1016/j.crfs.2022.07.010

    • NLM

      Ma J, Li J, He H, Jin X, Cesarino I, Zeng W, Li Z. Characterization of sensory properties of Yunnan coffee [Internet]. Current Research in Food Science. 2022 ; 5 1205-1215.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.crfs.2022.07.010

    • Vancouver

      Ma J, Li J, He H, Jin X, Cesarino I, Zeng W, Li Z. Characterization of sensory properties of Yunnan coffee [Internet]. Current Research in Food Science. 2022 ; 5 1205-1215.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.crfs.2022.07.010

  • Artigo de periodico

    Coffee cell walls: composition, influence on cup quality and opportunities for coffee improvements (2021)

    Li, Zheng; Zhang, Chuntang; Zhang, Yuan; Zeng, Wei; Cesarino, Igor

    Source: Food Quality and Safety. Unidade: IB

    Subjects: CAFÉ, PAREDE CELULAR VEGETAL, BIOTECNOLOGIA, METABOLISMO VEGETAL

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

    • ABNT

      LI, Zheng et al. Coffee cell walls: composition, influence on cup quality and opportunities for coffee improvements. Food Quality and Safety, v. 5, p. 1-21, 2021Tradução . . Disponível em: https://doi.org/10.1093/fqsafe/fyab012. Acesso em: 03 out. 2024.

    • APA

      Li, Z., Zhang, C., Zhang, Y., Zeng, W., & Cesarino, I. (2021). Coffee cell walls: composition, influence on cup quality and opportunities for coffee improvements. Food Quality and Safety, 5, 1-21. doi:10.1093/fqsafe/fyab012

    • NLM

      Li Z, Zhang C, Zhang Y, Zeng W, Cesarino I. Coffee cell walls: composition, influence on cup quality and opportunities for coffee improvements [Internet]. Food Quality and Safety. 2021 ; 5 1-21.[citado 2024 out. 03 ] Available from: https://doi.org/10.1093/fqsafe/fyab012

    • Vancouver

      Li Z, Zhang C, Zhang Y, Zeng W, Cesarino I. Coffee cell walls: composition, influence on cup quality and opportunities for coffee improvements [Internet]. Food Quality and Safety. 2021 ; 5 1-21.[citado 2024 out. 03 ] Available from: https://doi.org/10.1093/fqsafe/fyab012
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