Source: Meat Science. Unidade: ESALQ
Subjects: AMINOÁCIDOS, ANÁLISE SENSORIAL DE ALIMENTOS, BACON, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO
ABNT
MERLO, Thais Cardoso et al. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Science, v. 181, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108596. Acesso em: 11 set. 2024.APA
Merlo, T. C., Lorenzo, J. M., Saldaña, E., Patinho, I., Oliveira, A. C., Menegali, B. S., et al. (2021). Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat Science, 181, 1-12. doi:10.1016/j.meatsci.2021.108596NLM
Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon [Internet]. Meat Science. 2021 ; 181 1-12.[citado 2024 set. 11 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108596Vancouver
Merlo TC, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, Contreras-Castillo CJ. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon [Internet]. Meat Science. 2021 ; 181 1-12.[citado 2024 set. 11 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108596