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  • Fonte: Brazilian Journal of Food Technology. Unidade: EEL

    Assuntos: LIPASE, GORDURAS, LEITE, ÓLEO DE SOJA

    Acesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      PAULA, Ariela Veloso et al. Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification. Brazilian Journal of Food Technology, v. 19, 2016Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.11615. Acesso em: 31 out. 2024.
    • APA

      Paula, A. V., Nunes, G. F. M., Castro, H. F. F. de, & Santos, J. C. dos. (2016). Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification. Brazilian Journal of Food Technology, 19. doi:10.1590/1981-6723.11615
    • NLM

      Paula AV, Nunes GFM, Castro HFF de, Santos JC dos. Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification [Internet]. Brazilian Journal of Food Technology. 2016 ;19[citado 2024 out. 31 ] Available from: https://doi.org/10.1590/1981-6723.11615
    • Vancouver

      Paula AV, Nunes GFM, Castro HFF de, Santos JC dos. Assessing the reaction conditions to mediate the milkfat-soybean oil enzymatic interesterification [Internet]. Brazilian Journal of Food Technology. 2016 ;19[citado 2024 out. 31 ] Available from: https://doi.org/10.1590/1981-6723.11615

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