Source: International Journal of Food Science and Technology. Unidade: FZEA
Subjects: ETANOL, SOLUBILIDADE, EQUILÍBRIO SÓLIDO-LÍQUIDO
ABNT
RODRIGUES, Christianne Elisabete da Costa e OLIVEIRA, Ramon de. Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol. International Journal of Food Science and Technology, v. 45, n. 4, p. 813-820, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2010.02202.x. Acesso em: 07 maio 2024.APA
Rodrigues, C. E. da C., & Oliveira, R. de. (2010). Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol. International Journal of Food Science and Technology, 45( 4), 813-820. doi:10.1111/j.1365-2621.2010.02202.xNLM
Rodrigues CE da C, Oliveira R de. Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol [Internet]. International Journal of Food Science and Technology. 2010 ; 45( 4): 813-820.[citado 2024 maio 07 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02202.xVancouver
Rodrigues CE da C, Oliveira R de. Response surface methodology applied to the analysis of rice bran oil extraction process with ethanol [Internet]. International Journal of Food Science and Technology. 2010 ; 45( 4): 813-820.[citado 2024 maio 07 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02202.x