ReP USP - Resultado da busca

Trabalho de evento-resumo
Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant (2019)
Maniglia, Bianca Chieregato ; Andrade, Lidiane Maria de ; Andrade, Cristiano José de
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Assuntos: MANDIOCA, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
MANIGLIA, Bianca Chieregato e ANDRADE, Lidiane Maria de e ANDRADE, Cristiano José de. Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 29 jun. 2025.
APA
Maniglia, B. C., Andrade, L. M. de, & Andrade, C. J. de. (2019). Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Maniglia BC, Andrade LM de, Andrade CJ de. Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Maniglia BC, Andrade LM de, Andrade CJ de. Superhydrophilic cassava films containing mannosylerythritol lipids: a biosurfactant [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Bioelectrical impedance and color of blueberry: a behaviour study during freezing (2019)
Miñano, Hubert Luzdemio Arteaga; Arce, Aldo Ivan Céspedes; Leite, Wellington Wesley da Silva; Souto, Sérgio Paulo Amaral; Costa, Ernane José Xavier
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Assuntos: ESPECTROSCOPIA, VISÃO COMPUTACIONAL, FRUTAS DE CLIMA TEMPERADO
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ABNT
MIÑANO, Hubert Luzdemio Arteaga et al. Bioelectrical impedance and color of blueberry: a behaviour study during freezing. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 29 jun. 2025.
APA
Miñano, H. L. A., Arce, A. I. C., Leite, W. W. da S., Souto, S. P. A., & Costa, E. J. X. (2019). Bioelectrical impedance and color of blueberry: a behaviour study during freezing. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Miñano HLA, Arce AIC, Leite WW da S, Souto SPA, Costa EJX. Bioelectrical impedance and color of blueberry: a behaviour study during freezing. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ]
Vancouver
Miñano HLA, Arce AIC, Leite WW da S, Souto SPA, Costa EJX. Bioelectrical impedance and color of blueberry: a behaviour study during freezing. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ]
Trabalho de evento-resumo
Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage (2019)
Vargas, Flávia Carolina; Pereira, Lucas Arantes; Bittante, Ana Mônica Quinta Barbosa; Lacerda, Roseli Sengling; Estevam, Melissa Mesquita; Gloria, Thaís Alves; Fernandes, Andrezza Maria ; Trindade, Marco Antonio ; Sobral, Paulo José do Amaral
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Assuntos: CARNES E DERIVADOS, CONSERVAÇÃO DE ALIMENTOS, COMPOSTOS FENÓLICOS
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ABNT
VARGAS, Flávia Carolina et al. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 29 jun. 2025.
APA
Vargas, F. C., Pereira, L. A., Bittante, A. M. Q. B., Lacerda, R. S., Estevam, M. M., Gloria, T. A., et al. (2019). Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Vargas FC, Pereira LA, Bittante AMQB, Lacerda RS, Estevam MM, Gloria TA, Fernandes AM, Trindade MA, Sobral PJ do A. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ]
Vancouver
Vargas FC, Pereira LA, Bittante AMQB, Lacerda RS, Estevam MM, Gloria TA, Fernandes AM, Trindade MA, Sobral PJ do A. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ]
Trabalho de evento-resumo
Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms (2019)
Paes, Mariana Schincariol ; Tadini, Carmen Cecília
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Assuntos: DESIDRATAÇÃO DE ALIMENTOS, CAMBUCI
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ABNT
PAES, Mariana Schincariol e TADINI, Carmen Cecília. Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 29 jun. 2025.
APA
Paes, M. S., & Tadini, C. C. (2019). Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Paes MS, Tadini CC. Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Paes MS, Tadini CC. Equilibrium moisture content determination of cambuci (Campomanesia phaea (O. Berg)) fruits using isotherms [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Produção e armazenamento refrigerado de bebida láctica fermentada de castanha do Brasil (2019)
Deziderio, Marcela Aparecida; Baggio, Virgínia de Mello; Côrrea, Katrina de Cássia; Maldonado, Rafael Resende; Kamimura, Eliana Setsuko; Petrus, Rodrigo Rodrigues
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Assuntos: EXTRATOS (FORMAS FARMACÊUTICAS), CASTANHA, FERMENTAÇÃO LÁTICA, VIDA-DE-PRATELEIRA
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ABNT
DEZIDERIO, Marcela Aparecida et al. Produção e armazenamento refrigerado de bebida láctica fermentada de castanha do Brasil. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 29 jun. 2025.
APA
Deziderio, M. A., Baggio, V. de M., Côrrea, K. de C., Maldonado, R. R., Kamimura, E. S., & Petrus, R. R. (2019). Produção e armazenamento refrigerado de bebida láctica fermentada de castanha do Brasil. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Deziderio MA, Baggio V de M, Côrrea K de C, Maldonado RR, Kamimura ES, Petrus RR. Produção e armazenamento refrigerado de bebida láctica fermentada de castanha do Brasil. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ]
Vancouver
Deziderio MA, Baggio V de M, Côrrea K de C, Maldonado RR, Kamimura ES, Petrus RR. Produção e armazenamento refrigerado de bebida láctica fermentada de castanha do Brasil. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ]
Trabalho de evento-resumo
Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp (2019)
Maniglia, Bianca Chieregato ; Vedove, Thais Maria Aimola Ronca Dale; Tadini, Carmen Cecília
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Assuntos: MATERIAIS TERMOPLÁSTICOS, BABAÇU, RESÍDUOS AGRÍCOLAS, EXTRUSÃO
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ABNT
MANIGLIA, Bianca Chieregato e VEDOVE, Thais Maria Aimola Ronca Dale e TADINI, Carmen Cecília. Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 29 jun. 2025.
APA
Maniglia, B. C., Vedove, T. M. A. R. D., & Tadini, C. C. (2019). Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Maniglia BC, Vedove TMARD, Tadini CC. Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Maniglia BC, Vedove TMARD, Tadini CC. Development by extrusion of polypropylene blends with thermoplastic starch from the babassu mesocarp [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. (2019)
Rodrigues, Larissa da Cunha; Souza, Nathalia Stabel; Simbine, Emelda Orlando; Menezes, Mateus Henrique Pereira de; Burguês, Iolanda Beatriz; Fávaro-Trindade, Carmen Silvia ; Lapa-Guimarães, Judite das Graças
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Assuntos: PEIXES, OXIDAÇÃO, VIDRO, CARNE MECANICAMENTE SEPARADA
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ABNT
RODRIGUES, Larissa da Cunha et al. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 29 jun. 2025.
APA
Rodrigues, L. da C., Souza, N. S., Simbine, E. O., Menezes, M. H. P. de, Burguês, I. B., Fávaro-Trindade, C. S., & Lapa-Guimarães, J. das G. (2019). Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Rodrigues L da C, Souza NS, Simbine EO, Menezes MHP de, Burguês IB, Fávaro-Trindade CS, Lapa-Guimarães J das G. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ]
Vancouver
Rodrigues L da C, Souza NS, Simbine EO, Menezes MHP de, Burguês IB, Fávaro-Trindade CS, Lapa-Guimarães J das G. Effect of cinnamomum zeylanicum extract as antioxidant in frozen fillet and mechanically separated meat of Sardinella sp. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ]
Trabalho de evento-resumo
Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas (2019)
Amaro, Kaiky Cesar ; Tadini, Carmen Cecília
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Assuntos: CINÉTICA, ÁCIDOS ASCÓRBICOS, ENZIMAS, LARANJA, SUCOS DE FRUTAS
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ABNT
AMARO, Kaiky Cesar e TADINI, Carmen Cecília. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 29 jun. 2025.
APA
Amaro, K. C., & Tadini, C. C. (2019). Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Amaro KC, Tadini CC. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Amaro KC, Tadini CC. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Sustainable smart packaging: potential ph change indicator for food packaging (2019)
Vedove, Thais Maria Aimola Ronca Dale; Maniglia, Bianca Chieregato ; Tadini, Carmen Cecília
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidades: EP, ESALQ
Assuntos: MANDIOCA, AMIDO, EMBALAGENS DE ALIMENTOS, EXTRUSÃO
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ABNT
VEDOVE, Thais Maria Aimola Ronca Dale e MANIGLIA, Bianca Chieregato e TADINI, Carmen Cecília. Sustainable smart packaging: potential ph change indicator for food packaging. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 29 jun. 2025.
APA
Vedove, T. M. A. R. D., Maniglia, B. C., & Tadini, C. C. (2019). Sustainable smart packaging: potential ph change indicator for food packaging. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Vedove TMARD, Maniglia BC, Tadini CC. Sustainable smart packaging: potential ph change indicator for food packaging [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Vedove TMARD, Maniglia BC, Tadini CC. Sustainable smart packaging: potential ph change indicator for food packaging [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Trabalho de evento-resumo
Quantification of vitamin D3 in chitosan based suspensions using Raman analysis (2019)
Ferreira, Rafaella do Prado; Barros-Alexandrino, Taís Teo de; Assis, Odílio Benedito Garrido de ; Martelli-Tosi, Milena
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Assuntos: PROLIFERAÇÃO CELULAR, SUSPENSÃO (FORMAS FARMACÊUTICAS), QUITOSANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERREIRA, Rafaella do Prado et al. Quantification of vitamin D3 in chitosan based suspensions using Raman analysis. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 29 jun. 2025.
APA
Ferreira, R. do P., Barros-Alexandrino, T. T. de, Assis, O. B. G. de, & Martelli-Tosi, M. (2019). Quantification of vitamin D3 in chitosan based suspensions using Raman analysis. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Ferreira R do P, Barros-Alexandrino TT de, Assis OBG de, Martelli-Tosi M. Quantification of vitamin D3 in chitosan based suspensions using Raman analysis. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ]
Vancouver
Ferreira R do P, Barros-Alexandrino TT de, Assis OBG de, Martelli-Tosi M. Quantification of vitamin D3 in chitosan based suspensions using Raman analysis. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ]
Trabalho de evento-resumo
Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C (2019)
Koshima, Cristina Chiyoda ; Meira, Paula Almeida ; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Assuntos: MONOSSACARÍDEOS, DISSACARÍDEOS, AÇÚCAR, EQUILÍBRIO SÓLIDO-LÍQUIDO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KOSHIMA, Cristina Chiyoda et al. Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 29 jun. 2025.
APA
Koshima, C. C., Meira, P. A., Pessôa Filho, P. de A., & Tadini, C. C. (2019). Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Koshima CC, Meira PA, Pessôa Filho P de A, Tadini CC. Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Koshima CC, Meira PA, Pessôa Filho P de A, Tadini CC. Avaliação da solubilidade de sacarose, frutose e glicose em misturas de etanol e água, a 25 °C [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2025 jun. 29 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf

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