Source: International Journal of Gastronomy and Food Science. Unidades: ESALQ, IQSC
Subjects: CARNES E DERIVADOS, COZIMENTO, GADO NELORE, LIPÍDEOS, MATURAÇÃO, OXIDAÇÃO
ABNT
CAVALCANTE, Cecylyana Leite et al. Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating. International Journal of Gastronomy and Food Science, v. 40, p. 1-27, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ijgfs.2025.101140. Acesso em: 13 maio 2025.APA
Cavalcante, C. L., Gonza, M. M. C., Lopes, B. G., Savian, T. V., Sartori, A. G. de O., Pinto, J. S. da S., & Contreras Castillo, C. J. (2025). Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating. International Journal of Gastronomy and Food Science, 40, 1-27. doi:10.1016/j.ijgfs.2025.101140NLM
Cavalcante CL, Gonza MMC, Lopes BG, Savian TV, Sartori AG de O, Pinto JS da S, Contreras Castillo CJ. Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating [Internet]. International Journal of Gastronomy and Food Science. 2025 ; 40 1-27.[citado 2025 maio 13 ] Available from: https://doi.org/10.1016/j.ijgfs.2025.101140Vancouver
Cavalcante CL, Gonza MMC, Lopes BG, Savian TV, Sartori AG de O, Pinto JS da S, Contreras Castillo CJ. Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating [Internet]. International Journal of Gastronomy and Food Science. 2025 ; 40 1-27.[citado 2025 maio 13 ] Available from: https://doi.org/10.1016/j.ijgfs.2025.101140