Filtros : "Food Research Internationcal" Limpar

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  • Fonte: Food Research Internationcal. Unidade: FCF

    Assuntos: LIPÍDEOS, ÁCIDOS GRAXOS

    Acesso à fonteDOIComo citar
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    • ABNT

      MOREIRA, Débora Kono Taketa et al. Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids. Food Research Internationcal, v. 99, p. 713-719, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.06.034. Acesso em: 18 ago. 2024.
    • APA

      Moreira, D. K. T., Ract, J. N. R., Ribeiro, A. P. B., & Macedo, G. A. (2017). Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids. Food Research Internationcal, 99, 713-719. doi:10.1016/j.foodres.2017.06.034
    • NLM

      Moreira DKT, Ract JNR, Ribeiro APB, Macedo GA. Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids [Internet]. Food Research Internationcal. 2017 ; 99 713-719.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodres.2017.06.034
    • Vancouver

      Moreira DKT, Ract JNR, Ribeiro APB, Macedo GA. Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids [Internet]. Food Research Internationcal. 2017 ; 99 713-719.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodres.2017.06.034

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