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Artigo de periodico
Nutritional aspects of second generation soy foods (2011)
Alezandro, Marcela Roquim; Granato, Daniel; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ISOFLAVONAS, PROTEÍNAS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALEZANDRO, Marcela Roquim et al. Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, v. 59, n. 10, p. 5490-5497, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf200061c. Acesso em: 15 out. 2024.
APA
Alezandro, M. R., Granato, D., Lajolo, F. M., & Genovese, M. I. (2011). Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, 59( 10), 5490-5497. doi:10.1021/jf200061c
NLM
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 out. 15 ] Available from: https://doi.org/10.1021/jf200061c
Vancouver
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 out. 15 ] Available from: https://doi.org/10.1021/jf200061c
Artigo de periodico
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology (2010)
Granato, Daniel; Ribeiro, Jéssica Caroline Bigaski; Castro, Inar Alves de ; Masson, Maria Lucia
Source: Food Chemistry. Unidade: FCF
Subjects: PROTEÍNAS, SOJA, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GRANATO, Daniel et al. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry, v. 121, n. 3, p. 899-906, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.01.014. Acesso em: 15 out. 2024.
APA
Granato, D., Ribeiro, J. C. B., Castro, I. A. de, & Masson, M. L. (2010). Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry, 121( 3), 899-906. doi:10.1016/j.foodchem.2010.01.014
NLM
Granato D, Ribeiro JCB, Castro IA de, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology [Internet]. Food Chemistry. 2010 ; 121( 3): 899-906.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.014
Vancouver
Granato D, Ribeiro JCB, Castro IA de, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology [Internet]. Food Chemistry. 2010 ; 121( 3): 899-906.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.014
Artigo de periodico
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology (2010)
Granato, Daniel; Castro, Inar Alves de ; Ellendersen, L. Souza Neves; Masson, M. Lucia
Source: Journal of Food Science. Unidade: FCF
Subjects: PROTEÍNAS, SOJA, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GRANATO, Daniel et al. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science, v. 75, n. 3, p. S149-S155, 2010Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART. Acesso em: 15 out. 2024.
APA
Granato, D., Castro, I. A. de, Ellendersen, L. S. N., & Masson, M. L. (2010). Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science, 75( 3), S149-S155. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART
NLM
Granato D, Castro IA de, Ellendersen LSN, Masson ML. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology [Internet]. Journal of Food Science. 2010 ; 75( 3): S149-S155.[citado 2024 out. 15 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART
Vancouver
Granato D, Castro IA de, Ellendersen LSN, Masson ML. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology [Internet]. Journal of Food Science. 2010 ; 75( 3): S149-S155.[citado 2024 out. 15 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART

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