Santos, Moisés Teles dos 
; Carrillo Le Roux, Galo Antonio ; Gerbaud, Vicent
Source: Journal of the American Oil Chemists' Society. Unidade: EP
Subjects: LIPÍDEOS, EQUILÍBRIO SÓLIDO-LÍQUIDO, OTIMIZAÇÃO MATEMÁTICA
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SANTOS, Moisés Teles dos e CARRILLO LE ROUX, Galo Antonio e GERBAUD, Vicent. Phase equilibrium and optimization tools: application for enhanced structured lipids for foods. Journal of the American Oil Chemists' Society, v. 88, n. 2 p. 223-233, 2011Tradução . . Disponível em: https://doi.org/10.1007/s11746-010-1665-z. Acesso em: 30 set. 2024.APA
Santos, M. T. dos, Carrillo Le Roux, G. A., & Gerbaud, V. (2011). Phase equilibrium and optimization tools: application for enhanced structured lipids for foods. Journal of the American Oil Chemists' Society, 88( 2 p. 223-233). doi:10.1007/s11746-010-1665-zNLM
Santos MT dos, Carrillo Le Roux GA, Gerbaud V. Phase equilibrium and optimization tools: application for enhanced structured lipids for foods [Internet]. Journal of the American Oil Chemists' Society. 2011 ; 88( 2 p. 223-233):[citado 2024 set. 30 ] Available from: https://doi.org/10.1007/s11746-010-1665-zVancouver
Santos MT dos, Carrillo Le Roux GA, Gerbaud V. Phase equilibrium and optimization tools: application for enhanced structured lipids for foods [Internet]. Journal of the American Oil Chemists' Society. 2011 ; 88( 2 p. 223-233):[citado 2024 set. 30 ] Available from: https://doi.org/10.1007/s11746-010-1665-z
