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Artigo de periodico
Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends (2009)
Ribeiro, Ana Paula Badan; Basso, Rodrigo Corrêa; Grimaldi, Renato; Gioielli, Luiz Antonio ; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Research International. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, HIDROGENAÇÃO
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ABNT
RIBEIRO, Ana Paula Badan et al. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International, v. 42, n. 8, p. 1153-1162, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.05.016. Acesso em: 30 jun. 2024.
APA
Ribeiro, A. P. B., Basso, R. C., Grimaldi, R., Gioielli, L. A., Santos, A. O. dos, Cardoso, L. P., & Gonçalves, L. A. G. (2009). Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International, 42( 8), 1153-1162. doi:10.1016/j.foodres.2009.05.016
NLM
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Food Research International. 2009 ; 42( 8): 1153-1162.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2009.05.016
Vancouver
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Food Research International. 2009 ; 42( 8): 1153-1162.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2009.05.016
Artigo de periodico
Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein (2009)
Soares, Fabiana Andréia Schafer de Martini; Silva, Roberta Claro da; Silva, Kelly Caroline Guimarães da; Lourenço, Maíra Bertolessi; Soares, Daniela Ferreira; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, LIPÍDEOS, GORDURAS
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ABNT
SOARES, Fabiana Andréia Schafer de Martini et al. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International, v. 42, n. 9, p. 1287-1294, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.03.022. Acesso em: 30 jun. 2024.
APA
Soares, F. A. S. de M., Silva, R. C. da, Silva, K. C. G. da, Lourenço, M. B., Soares, D. F., & Gioielli, L. A. (2009). Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International, 42( 9), 1287-1294. doi:10.1016/j.foodres.2009.03.022
NLM
Soares FAS de M, Silva RC da, Silva KCG da, Lourenço MB, Soares DF, Gioielli LA. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein [Internet]. Food Research International. 2009 ; 42( 9): 1287-1294.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.022
Vancouver
Soares FAS de M, Silva RC da, Silva KCG da, Lourenço MB, Soares DF, Gioielli LA. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein [Internet]. Food Research International. 2009 ; 42( 9): 1287-1294.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.022
Artigo de periodico
Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications (2009)
Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Research International. Unidade: FCF
Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS
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ABNT
RIBEIRO, Ana Paula Badan et al. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, v. 42, n. 3, p. 401-410, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.01.012. Acesso em: 30 jun. 2024.
APA
Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, 42( 3), 401-410. doi:10.1016/j.foodres.2009.01.012
NLM
Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012
Vancouver
Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012
Artigo de periodico
Ice-cream as a probiotic food carrier (2009)
Cruz, Adriano Gomes da; Antunes, Adriane Elisabete Costa; Sousa, Ana Lúcia Orlandini Pilleggi de; Faria, José de Assis Fonseca; Saad, Susana Marta Isay
Source: Food Research International. Unidade: FCF
Subjects: SORVETE, PROBIÓTICOS, LACTOBACILLUS
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ABNT
CRUZ, Adriano Gomes da et al. Ice-cream as a probiotic food carrier. Food Research International, v. 42, n. 9, p. 1233-1239, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.03.020. Acesso em: 30 jun. 2024.
APA
Cruz, A. G. da, Antunes, A. E. C., Sousa, A. L. O. P. de, Faria, J. de A. F., & Saad, S. M. I. (2009). Ice-cream as a probiotic food carrier. Food Research International, 42( 9), 1233-1239. doi:10.1016/j.foodres.2009.03.020
NLM
Cruz AG da, Antunes AEC, Sousa ALOP de, Faria J de AF, Saad SMI. Ice-cream as a probiotic food carrier [Internet]. Food Research International. 2009 ; 42( 9): 1233-1239.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.020
Vancouver
Cruz AG da, Antunes AEC, Sousa ALOP de, Faria J de AF, Saad SMI. Ice-cream as a probiotic food carrier [Internet]. Food Research International. 2009 ; 42( 9): 1233-1239.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.020
Artigo de periodico
Bcl-2 expression and apoptosis induction in human HL60 leukaemic cells treated with a novel organotellurium(IV) compound RT-04 (2008)
Abondanza, T. S.; Oliveira, C. R.; Barbosa, C. M. V.; Pereira, F.E.G.; Cunha, Rodrigo Luiz Oliveira Rodrigues; Caires, A. C. F.; Comasseto, João Valdir; Queiroz, M. L. S.; Valadares, M. C.; Bincoletto, Cláudia
Source: Food and Chemical Toxicology. Unidade: IQ
Subjects: APOPTOSE, CARCINOMA
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ABNT
ABONDANZA, T. S. et al. Bcl-2 expression and apoptosis induction in human HL60 leukaemic cells treated with a novel organotellurium(IV) compound RT-04. Food and Chemical Toxicology, v. 46, n. 7, p. 2540-2545, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.fct.2008.04.010. Acesso em: 30 jun. 2024.
APA
Abondanza, T. S., Oliveira, C. R., Barbosa, C. M. V., Pereira, F. E. G., Cunha, R. L. O. R., Caires, A. C. F., et al. (2008). Bcl-2 expression and apoptosis induction in human HL60 leukaemic cells treated with a novel organotellurium(IV) compound RT-04. Food and Chemical Toxicology, 46( 7), 2540-2545. doi:10.1016/j.fct.2008.04.010
NLM
Abondanza TS, Oliveira CR, Barbosa CMV, Pereira FEG, Cunha RLOR, Caires ACF, Comasseto JV, Queiroz MLS, Valadares MC, Bincoletto C. Bcl-2 expression and apoptosis induction in human HL60 leukaemic cells treated with a novel organotellurium(IV) compound RT-04 [Internet]. Food and Chemical Toxicology. 2008 ; 46( 7): 2540-2545.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.fct.2008.04.010
Vancouver
Abondanza TS, Oliveira CR, Barbosa CMV, Pereira FEG, Cunha RLOR, Caires ACF, Comasseto JV, Queiroz MLS, Valadares MC, Bincoletto C. Bcl-2 expression and apoptosis induction in human HL60 leukaemic cells treated with a novel organotellurium(IV) compound RT-04 [Internet]. Food and Chemical Toxicology. 2008 ; 46( 7): 2540-2545.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.fct.2008.04.010
Artigo de periodico
Chlorella vulgaris up-modulation of myelossupression induced by lead: the role of stromal cells (2008)
Queiroz, Mary Luci de Souza; Torello, Cristiane Okuda; Perhs, Simone Maria Cipas; Rocha, Michelle Camargo; Bechara, Etelvino José Henriques ; Morgano, Marcelo Antonio; Valadares, Marize Campos; Rodrigues, Ana Paula Ohati; Ramos, Aline Lisie; Soares, Chrislaine Oliveira
Source: Food and Chemical Toxicology. Unidade: IQ
Subjects: CHLORELLA, ANTIOXIDANTES, BIOQUÍMICA
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ABNT
QUEIROZ, Mary Luci de Souza et al. Chlorella vulgaris up-modulation of myelossupression induced by lead: the role of stromal cells. Food and Chemical Toxicology, v. 46, n. 9, p. 3147-3154, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.fct.2008.07.005. Acesso em: 30 jun. 2024.
APA
Queiroz, M. L. de S., Torello, C. O., Perhs, S. M. C., Rocha, M. C., Bechara, E. J. H., Morgano, M. A., et al. (2008). Chlorella vulgaris up-modulation of myelossupression induced by lead: the role of stromal cells. Food and Chemical Toxicology, 46( 9), 3147-3154. doi:10.1016/j.fct.2008.07.005
NLM
Queiroz ML de S, Torello CO, Perhs SMC, Rocha MC, Bechara EJH, Morgano MA, Valadares MC, Rodrigues APO, Ramos AL, Soares CO. Chlorella vulgaris up-modulation of myelossupression induced by lead: the role of stromal cells [Internet]. Food and Chemical Toxicology. 2008 ; 46( 9): 3147-3154.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.fct.2008.07.005
Vancouver
Queiroz ML de S, Torello CO, Perhs SMC, Rocha MC, Bechara EJH, Morgano MA, Valadares MC, Rodrigues APO, Ramos AL, Soares CO. Chlorella vulgaris up-modulation of myelossupression induced by lead: the role of stromal cells [Internet]. Food and Chemical Toxicology. 2008 ; 46( 9): 3147-3154.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.fct.2008.07.005
Artigo de periodico
Vitamin A and 'beta'-carotene inhibitory effect during 1,2-dimethylhydrazine induced hepatocarcinogenesis potentiated by 5-azacytidine (2007)
Sampaio, Alda Regina Diniz; Chagas, Carlos Eduardo Andrade; Ong, Thomas Prates
Source: Food and Chemical Toxicology. Unidade: FCF
Subjects: VITAMINA A (EFEITOS), CARCINOGÊNESE ANIMAL, BIOTECNOLOGIA, NUTRIÇÃO
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ABNT
SAMPAIO, Alda Regina Diniz e CHAGAS, Carlos Eduardo Andrade e ONG, Thomas Prates. Vitamin A and 'beta'-carotene inhibitory effect during 1,2-dimethylhydrazine induced hepatocarcinogenesis potentiated by 5-azacytidine. Food and Chemical Toxicology, v. 45, n. 4, p. 563-567, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.fct.2006.10.001. Acesso em: 30 jun. 2024.
APA
Sampaio, A. R. D., Chagas, C. E. A., & Ong, T. P. (2007). Vitamin A and 'beta'-carotene inhibitory effect during 1,2-dimethylhydrazine induced hepatocarcinogenesis potentiated by 5-azacytidine. Food and Chemical Toxicology, 45( 4), 563-567. doi:10.1016/j.fct.2006.10.001
NLM
Sampaio ARD, Chagas CEA, Ong TP. Vitamin A and 'beta'-carotene inhibitory effect during 1,2-dimethylhydrazine induced hepatocarcinogenesis potentiated by 5-azacytidine [Internet]. Food and Chemical Toxicology. 2007 ; 45( 4): 563-567.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.fct.2006.10.001
Vancouver
Sampaio ARD, Chagas CEA, Ong TP. Vitamin A and 'beta'-carotene inhibitory effect during 1,2-dimethylhydrazine induced hepatocarcinogenesis potentiated by 5-azacytidine [Internet]. Food and Chemical Toxicology. 2007 ; 45( 4): 563-567.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.fct.2006.10.001
Artigo de periodico
Physical and chemical properties of milkfat and phytosterol esters blends (2007)
Rodrigues, Juliana Neves; Torres, Rosângela Pavan; Mancini-Filho, Jorge ; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: ÁCIDOS GRAXOS, CROMATOGRAFIA A GÁS (MÉTODOS)
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ABNT
RODRIGUES, Juliana Neves et al. Physical and chemical properties of milkfat and phytosterol esters blends. Food Research International, v. 40, n. 6, p. 748-755, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2007.01.004. Acesso em: 30 jun. 2024.
APA
Rodrigues, J. N., Torres, R. P., Mancini-Filho, J., & Gioielli, L. A. (2007). Physical and chemical properties of milkfat and phytosterol esters blends. Food Research International, 40( 6), 748-755. doi:10.1016/j.foodres.2007.01.004
NLM
Rodrigues JN, Torres RP, Mancini-Filho J, Gioielli LA. Physical and chemical properties of milkfat and phytosterol esters blends [Internet]. Food Research International. 2007 ; 40( 6): 748-755.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2007.01.004
Vancouver
Rodrigues JN, Torres RP, Mancini-Filho J, Gioielli LA. Physical and chemical properties of milkfat and phytosterol esters blends [Internet]. Food Research International. 2007 ; 40( 6): 748-755.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2007.01.004
Artigo de periodico
Protective effects of 4-nerolidylcatechol against genotoxicity induced by cyclophosphamide (2007)
Valadares, Marize Campos; Rezende, Kênnia Rocha; Pereira, Enir Raquel Tavares; Sousa, Mariana Côrtes de; Gonçalves Santiago, Bruno; Assis, Juliana Cipriano de; Kato, Massuo Jorge
Source: Food and Chemical Toxicology. Unidade: IQ
Subjects: PRODUTOS NATURAIS, QUÍMICA ORGÂNICA
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ABNT
VALADARES, Marize Campos et al. Protective effects of 4-nerolidylcatechol against genotoxicity induced by cyclophosphamide. Food and Chemical Toxicology, v. 45, n. 10, p. 1975-1978, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.fct.2007.04.016. Acesso em: 30 jun. 2024.
APA
Valadares, M. C., Rezende, K. R., Pereira, E. R. T., Sousa, M. C. de, Gonçalves Santiago, B., Assis, J. C. de, & Kato, M. J. (2007). Protective effects of 4-nerolidylcatechol against genotoxicity induced by cyclophosphamide. Food and Chemical Toxicology, 45( 10), 1975-1978. doi:10.1016/j.fct.2007.04.016
NLM
Valadares MC, Rezende KR, Pereira ERT, Sousa MC de, Gonçalves Santiago B, Assis JC de, Kato MJ. Protective effects of 4-nerolidylcatechol against genotoxicity induced by cyclophosphamide [Internet]. Food and Chemical Toxicology. 2007 ; 45( 10): 1975-1978.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.fct.2007.04.016
Vancouver
Valadares MC, Rezende KR, Pereira ERT, Sousa MC de, Gonçalves Santiago B, Assis JC de, Kato MJ. Protective effects of 4-nerolidylcatechol against genotoxicity induced by cyclophosphamide [Internet]. Food and Chemical Toxicology. 2007 ; 45( 10): 1975-1978.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.fct.2007.04.016
Artigo de periodico
Effect of lycopene on biomarkers of oxidative stress in rats supplemented with 'omega'-3 polyunsaturated fatty acids (2007)
Carrapeiro, Mariana Magalhães; Donato Junior, José ; Gonçalves, R. C.; Saron, Margareth Lopes Galvão; Godoy, Helena Teixeira; Castro, Inar Alves de
Source: Food Research International. Unidade: FCF
Subjects: ÁCIDOS GRAXOS OMEGA 3, PEIXES, ESTRESSE OXIDATIVO
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ABNT
CARRAPEIRO, Mariana Magalhães et al. Effect of lycopene on biomarkers of oxidative stress in rats supplemented with 'omega'-3 polyunsaturated fatty acids. Food Research International, v. 40, n. 7, p. 939-946, 2007Tradução . . Acesso em: 30 jun. 2024.
APA
Carrapeiro, M. M., Donato Junior, J., Gonçalves, R. C., Saron, M. L. G., Godoy, H. T., & Castro, I. A. de. (2007). Effect of lycopene on biomarkers of oxidative stress in rats supplemented with 'omega'-3 polyunsaturated fatty acids. Food Research International, 40( 7), 939-946.
NLM
Carrapeiro MM, Donato Junior J, Gonçalves RC, Saron MLG, Godoy HT, Castro IA de. Effect of lycopene on biomarkers of oxidative stress in rats supplemented with 'omega'-3 polyunsaturated fatty acids. Food Research International. 2007 ; 40( 7): 939-946.[citado 2024 jun. 30 ]
Vancouver
Carrapeiro MM, Donato Junior J, Gonçalves RC, Saron MLG, Godoy HT, Castro IA de. Effect of lycopene on biomarkers of oxidative stress in rats supplemented with 'omega'-3 polyunsaturated fatty acids. Food Research International. 2007 ; 40( 7): 939-946.[citado 2024 jun. 30 ]
Artigo de periodico
Optimization of the antioxidant capacity of a mixture of carotenoids and 'alpha'-tocopherol in the development of a nutritional supplement (2005)
Castro, Inar Alves de ; Barros, Silvia Berlanga de Moraes ; Lanfer Marquez, Úrsula Maria; Motizuki, Miriam; Sawada, Tânia Cristina Higashi
Source: Food Research International. Unidade: FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, NUTRIÇÃO, ANTIOXIDANTES
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ABNT
CASTRO, Inar Alves de et al. Optimization of the antioxidant capacity of a mixture of carotenoids and 'alpha'-tocopherol in the development of a nutritional supplement. Food Research International, v. 38, n. 8-9, p. 861-866, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2005.02.010. Acesso em: 30 jun. 2024.
APA
Castro, I. A. de, Barros, S. B. de M., Lanfer Marquez, Ú. M., Motizuki, M., & Sawada, T. C. H. (2005). Optimization of the antioxidant capacity of a mixture of carotenoids and 'alpha'-tocopherol in the development of a nutritional supplement. Food Research International, 38( 8-9), 861-866. doi:10.1016/j.foodres.2005.02.010
NLM
Castro IA de, Barros SB de M, Lanfer Marquez ÚM, Motizuki M, Sawada TCH. Optimization of the antioxidant capacity of a mixture of carotenoids and 'alpha'-tocopherol in the development of a nutritional supplement [Internet]. Food Research International. 2005 ; 38( 8-9): 861-866.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2005.02.010
Vancouver
Castro IA de, Barros SB de M, Lanfer Marquez ÚM, Motizuki M, Sawada TCH. Optimization of the antioxidant capacity of a mixture of carotenoids and 'alpha'-tocopherol in the development of a nutritional supplement [Internet]. Food Research International. 2005 ; 38( 8-9): 861-866.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2005.02.010
Artigo de periodico
Antioxidant activity of chlorophylls and their derivatives (2005)
Lanfer Marquez, Úrsula Maria; Barros, Rosa Maria Cerdeira; Sinnecker, Patricia
Source: Food Research International. Unidade: FCF
Subjects: ANTIOXIDANTES (ATIVIDADE), NUTRIÇÃO
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ABNT
LANFER MARQUEZ, Úrsula Maria e BARROS, Rosa Maria Cerdeira e SINNECKER, Patricia. Antioxidant activity of chlorophylls and their derivatives. Food Research International, v. 38, n. 8-9, p. 885-891, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2005.02.012. Acesso em: 30 jun. 2024.
APA
Lanfer Marquez, Ú. M., Barros, R. M. C., & Sinnecker, P. (2005). Antioxidant activity of chlorophylls and their derivatives. Food Research International, 38( 8-9), 885-891. doi:10.1016/j.foodres.2005.02.012
NLM
Lanfer Marquez ÚM, Barros RMC, Sinnecker P. Antioxidant activity of chlorophylls and their derivatives [Internet]. Food Research International. 2005 ; 38( 8-9): 885-891.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2005.02.012
Vancouver
Lanfer Marquez ÚM, Barros RMC, Sinnecker P. Antioxidant activity of chlorophylls and their derivatives [Internet]. Food Research International. 2005 ; 38( 8-9): 885-891.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodres.2005.02.012
Artigo de periodico
Chemical interesterification of milkfat and milkfat-corn oil blends (2003)
Rodrigues, Juliana Neves; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: GORDURAS, LEITE, COMPOSIÇÃO DE ALIMENTOS, BIOQUÍMICA
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ABNT
RODRIGUES, Juliana Neves e GIOIELLI, Luiz Antonio. Chemical interesterification of milkfat and milkfat-corn oil blends. Food Research International, v. 36, n. 2, p. 149-159, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0963-9969(02)00130-8. Acesso em: 30 jun. 2024.
APA
Rodrigues, J. N., & Gioielli, L. A. (2003). Chemical interesterification of milkfat and milkfat-corn oil blends. Food Research International, 36( 2), 149-159. doi:10.1016/s0963-9969(02)00130-8
NLM
Rodrigues JN, Gioielli LA. Chemical interesterification of milkfat and milkfat-corn oil blends [Internet]. Food Research International. 2003 ; 36( 2): 149-159.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/s0963-9969(02)00130-8
Vancouver
Rodrigues JN, Gioielli LA. Chemical interesterification of milkfat and milkfat-corn oil blends [Internet]. Food Research International. 2003 ; 36( 2): 149-159.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/s0963-9969(02)00130-8

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