Source: Food Research International. Unidades: ESALQ, FMVZ, FZEA
Subjects: ABATE, CARNES E DERIVADOS, ENVELHECIMENTO, GADO NELORE, IDADE, RESSONÂNCIA MAGNÉTICA NUCLEAR
ABNT
CÔNSOLO, Nara Regina Brandão et al. Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry. Food Research International, v. 190, p. 1-8, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114566. Acesso em: 14 out. 2024.APA
Cônsolo, N. R. B., Paula, A. P. M. de, Rezende-de-Souza, J. H., Herreira, V. L. S., Gôngora, A. L. S. M., Colnago, L. A., et al. (2024). Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry. Food Research International, 190, 1-8. doi:10.1016/j.foodres.2024.114566NLM
Cônsolo NRB, Paula APM de, Rezende-de-Souza JH, Herreira VLS, Gôngora ALSM, Colnago LA, Moraes TB, Santos PM, Nassu RT, Pflanzer SB. Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry [Internet]. Food Research International. 2024 ; 190 1-8.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodres.2024.114566Vancouver
Cônsolo NRB, Paula APM de, Rezende-de-Souza JH, Herreira VLS, Gôngora ALSM, Colnago LA, Moraes TB, Santos PM, Nassu RT, Pflanzer SB. Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry [Internet]. Food Research International. 2024 ; 190 1-8.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodres.2024.114566