Source: International Journal of Food Properties. Unidade: FCF
Subjects: MICROSCOPIA, CRISTALIZAÇÃO
ABNT
SILVA, Roberta Claro da; SOARES, Fabiana Andréia Schafer de Martini; MARUYAMA, Jessica Mayumi; et al. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties, New York, p. 1-14, 2017. DOI: 10.1080/10942912.2017.1297950.APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., D'Agostinho, N. R., Silva, Y. A., Ract, J. N. R., & Gioielli, L. A. (2017). Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties, 1-14. doi:10.1080/10942912.2017.1297950NLM
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties. 2017 ; 1-14.Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties. 2017 ; 1-14.