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Filtros : "Lebensmittel - Wissenschaft und Technologie" Limpar

Filtros

USP affiliated authors
- fonseca, maria jose vieira (~1)
- nogueira, joao nunes (~1)
- oliveira, wanderley pereira de (~1)
Date published
- 2008 (~1)
- 1986 (~1)
Subjects
- antioxidantes (atividade;efeitos;propriedades químicas) (1)
- compotas (1)
- extratos (formas farmacêuticas) (1)
- maçã (1)
- processamento de alimentos (1)

Artigo de periodico
Spray drying of the soybean extract: effects on chemical properties and antioxidant activity (2008)
Georgetti, Sandra Regina; Casagrande, Rúbia; Souza, Cláudia Regina Fernandes de; Oliveira, Wanderley Pereira de; Fonseca, Maria José Vieira
Source: Lebensmittel - Wissenschaft und Technologie. Unidade: FCFRP
Subjects: ANTIOXIDANTES (ATIVIDADE;EFEITOS;PROPRIEDADES QUÍMICAS), EXTRATOS (FORMAS FARMACÊUTICAS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GEORGETTI, Sandra Regina et al. Spray drying of the soybean extract: effects on chemical properties and antioxidant activity. Lebensmittel - Wissenschaft und Technologie, v. 41, n. 8, p. 1521-1527, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.09.001. Acesso em: 02 out. 2024.
APA
Georgetti, S. R., Casagrande, R., Souza, C. R. F. de, Oliveira, W. P. de, & Fonseca, M. J. V. (2008). Spray drying of the soybean extract: effects on chemical properties and antioxidant activity. Lebensmittel - Wissenschaft und Technologie, 41( 8), 1521-1527. doi:10.1016/j.lwt.2007.09.001
NLM
Georgetti SR, Casagrande R, Souza CRF de, Oliveira WP de, Fonseca MJV. Spray drying of the soybean extract: effects on chemical properties and antioxidant activity [Internet]. Lebensmittel - Wissenschaft und Technologie. 2008 ; 41( 8): 1521-1527.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.lwt.2007.09.001
Vancouver
Georgetti SR, Casagrande R, Souza CRF de, Oliveira WP de, Fonseca MJV. Spray drying of the soybean extract: effects on chemical properties and antioxidant activity [Internet]. Lebensmittel - Wissenschaft und Technologie. 2008 ; 41( 8): 1521-1527.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.lwt.2007.09.001
Artigo de periodico
Effect of fruit firmmess and processing parameters on applesauce processing data from ri greening and rome cultivars (1986)
Mclellan, R; Nogueira, J N
Source: Lebensmittel - Wissenschaft und Technologie. Unidade: ESALQ
Subjects: MAÇÃ, COMPOTAS, PROCESSAMENTO DE ALIMENTOS, VARIEDADES VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MCLELLAN, R e NOGUEIRA, J N. Effect of fruit firmmess and processing parameters on applesauce processing data from ri greening and rome cultivars. Lebensmittel - Wissenschaft und Technologie, v. 19, p. 172-5, 1986Tradução . . Acesso em: 02 out. 2024.
APA
Mclellan, R., & Nogueira, J. N. (1986). Effect of fruit firmmess and processing parameters on applesauce processing data from ri greening and rome cultivars. Lebensmittel - Wissenschaft und Technologie, 19, 172-5.
NLM
Mclellan R, Nogueira JN. Effect of fruit firmmess and processing parameters on applesauce processing data from ri greening and rome cultivars. Lebensmittel - Wissenschaft und Technologie. 1986 ;19 172-5.[citado 2024 out. 02 ]
Vancouver
Mclellan R, Nogueira JN. Effect of fruit firmmess and processing parameters on applesauce processing data from ri greening and rome cultivars. Lebensmittel - Wissenschaft und Technologie. 1986 ;19 172-5.[citado 2024 out. 02 ]

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