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  • Source: Clean Technologies. Unidades: EEL, FCF

    Subjects: COSMÉTICOS, QUÍMICA VERDE

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

      SASOUNIAN, Rafaela et al. Innovative approaches to an eco-friendly cosmetic industry: a review of sustainable ingredients. Clean Technologies, v. 6, n. 1, p. 176-198, 2024Tradução . . Disponível em: https://dx.doi.org/10.3390/cleantechnol6010011. Acesso em: 16 abr. 2024.
    • APA

      Sasounian, R., Martinez, R. M., Lopes, A. M., Giarolla, J., Rosado, C., Magalhães, W. V., et al. (2024). Innovative approaches to an eco-friendly cosmetic industry: a review of sustainable ingredients. Clean Technologies, 6( 1), 176-198. doi:10.3390/cleantechnol6010011
    • NLM

      Sasounian R, Martinez RM, Lopes AM, Giarolla J, Rosado C, Magalhães WV, Velasco MVR, Baby AR. Innovative approaches to an eco-friendly cosmetic industry: a review of sustainable ingredients [Internet]. Clean Technologies. 2024 ; 6( 1): 176-198.[citado 2024 abr. 16 ] Available from: https://dx.doi.org/10.3390/cleantechnol6010011
    • Vancouver

      Sasounian R, Martinez RM, Lopes AM, Giarolla J, Rosado C, Magalhães WV, Velasco MVR, Baby AR. Innovative approaches to an eco-friendly cosmetic industry: a review of sustainable ingredients [Internet]. Clean Technologies. 2024 ; 6( 1): 176-198.[citado 2024 abr. 16 ] Available from: https://dx.doi.org/10.3390/cleantechnol6010011
  • Source: Journal of Food Engineering. Unidades: IQ, EEL, FCF

    Subjects: CERVEJA, ENGENHARIA DE ALIMENTOS

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

      ESTEVÃO, Simone Tessarini e SILVA, João Batista de Almeida e e LOURENÇO, Felipe Rebello. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, v. 289, p. 1-9 art. 110182, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2020.110182. Acesso em: 16 abr. 2024.
    • APA

      Estevão, S. T., Silva, J. B. de A. e, & Lourenço, F. R. (2021). Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach. Journal of Food Engineering, 289, 1-9 art. 110182. doi:10.1016/j.jfoodeng.2020.110182
    • NLM

      Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110182
    • Vancouver

      Estevão ST, Silva JB de A e, Lourenço FR. Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach [Internet]. Journal of Food Engineering. 2021 ; 289 1-9 art. 110182.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2020.110182

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