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Artigo de periodico
Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein (2010)
Silva, Ana Carolina Conti e; Cruz, Robson José da; Areas, José Alfredo Gomes
Source: Meat Science. Unidade: FSP
Subjects: EXTRUSÃO (ANÁLISE;PROCESSOS QUÍMICOS), RÚMEN, DIGESTIBILIDADE (MEDIÇÃO), AMINOÁCIDOS (METABOLISMO;ANÁLISE), VALOR NUTRITIVO (MEDIÇÃO)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Ana Carolina Conti e e CRUZ, Robson José da e AREAS, José Alfredo Gomes. Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein. Meat Science, v. 84, n. 3, p. 409-412, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2009.09.009. Acesso em: 03 nov. 2024.
APA
Silva, A. C. C. e, Cruz, R. J. da, & Areas, J. A. G. (2010). Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein. Meat Science, 84( 3), 409-412. doi:10.1016/j.meatsci.2009.09.009
NLM
Silva ACC e, Cruz RJ da, Areas JAG. Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein [Internet]. Meat Science. 2010 ; 84( 3): 409-412.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2009.09.009
Vancouver
Silva ACC e, Cruz RJ da, Areas JAG. Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein [Internet]. Meat Science. 2010 ; 84( 3): 409-412.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2009.09.009
Artigo de periodico
Consumption of a flaxseed-rich food is not more effective than a placebo in alleviating the climacteric symptoms of postmenopausal women (2010)
Simbalista, Renée Leão; Sauerbronn, Adolfo V; Aldrighi, José Mendes; Areas, José Alfredo Gomes
Source: The Journal of Nutrition. Unidade: FSP
Subjects: CLIMATÉRIO, SINAIS E SINTOMAS (ASSOCIAÇÃO;AVALIAÇÃO), CONSUMO DE ALIMENTOS (ASSOCIAÇÃO;AVALIAÇÃO), PÃO (MEDIDAS), LINHO (MEDIDAS), TRIGO (MEDIDAS), LIPÍDEOS (SANGUE;ANÁLISE), ESTUDOS DE CASOS E CONTROLES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIMBALISTA, Renée Leão et al. Consumption of a flaxseed-rich food is not more effective than a placebo in alleviating the climacteric symptoms of postmenopausal women. The Journal of Nutrition, n. 140, p. 293 - 297, 2010Tradução . . Disponível em: https://academic.oup.com/jn/article/140/2/293/4600315. Acesso em: 03 nov. 2024.
APA
Simbalista, R. L., Sauerbronn, A. V., Aldrighi, J. M., & Areas, J. A. G. (2010). Consumption of a flaxseed-rich food is not more effective than a placebo in alleviating the climacteric symptoms of postmenopausal women. The Journal of Nutrition, ( 140), 293 - 297. Recuperado de https://academic.oup.com/jn/article/140/2/293/4600315
NLM
Simbalista RL, Sauerbronn AV, Aldrighi JM, Areas JAG. Consumption of a flaxseed-rich food is not more effective than a placebo in alleviating the climacteric symptoms of postmenopausal women [Internet]. The Journal of Nutrition. 2010 ;( 140): 293 - 297.[citado 2024 nov. 03 ] Available from: https://academic.oup.com/jn/article/140/2/293/4600315
Vancouver
Simbalista RL, Sauerbronn AV, Aldrighi JM, Areas JAG. Consumption of a flaxseed-rich food is not more effective than a placebo in alleviating the climacteric symptoms of postmenopausal women [Internet]. The Journal of Nutrition. 2010 ;( 140): 293 - 297.[citado 2024 nov. 03 ] Available from: https://academic.oup.com/jn/article/140/2/293/4600315
Artigo de periodico
Recovery and upgrading bovine rumen protein by extrusion: effect of lipid content on protein disulphide cross-linking, solubility and molecular weight (2010)
Vaz, L C M A; Areas, José Alfredo Gomes
Source: Meat Science. Unidade: FSP
Subjects: PROTEÍNAS (ANÁLISE QUÍMICA;PRODUTOS DERIVADOS), RÚMEN, LIPÍDEOS (PROCESSOS QUÍMICOS), EXTRUSÃO (QUÍMICA;PROCESSOS QUÍMICOS), REAÇÕES QUÍMICAS (ANÁLISE), SOLUBILIDADE (MEDIÇÃO), PESO MOLECULAR (MEDIÇÃO), BOVINOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VAZ, L C M A e AREAS, José Alfredo Gomes. Recovery and upgrading bovine rumen protein by extrusion: effect of lipid content on protein disulphide cross-linking, solubility and molecular weight. Meat Science, v. 84, n. 1, p. 39-45, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2009.08.010. Acesso em: 03 nov. 2024.
APA
Vaz, L. C. M. A., & Areas, J. A. G. (2010). Recovery and upgrading bovine rumen protein by extrusion: effect of lipid content on protein disulphide cross-linking, solubility and molecular weight. Meat Science, 84( 1), 39-45. doi:10.1016/j.meatsci.2009.08.010
NLM
Vaz LCMA, Areas JAG. Recovery and upgrading bovine rumen protein by extrusion: effect of lipid content on protein disulphide cross-linking, solubility and molecular weight [Internet]. Meat Science. 2010 ; 84( 1): 39-45.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2009.08.010
Vancouver
Vaz LCMA, Areas JAG. Recovery and upgrading bovine rumen protein by extrusion: effect of lipid content on protein disulphide cross-linking, solubility and molecular weight [Internet]. Meat Science. 2010 ; 84( 1): 39-45.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.meatsci.2009.08.010

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