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Filtros : "Cabral, Fernando Antonio" "CAFÉ" Limpar

Filtros

Artigo de periodico
High pressure phase equilibrium of the crude green coffee oil – CO2 – ethanol system and the oil bioactive compounds (2018)
Bitencourt, Raphaela G; Ferreira, Nilson José; Oliveira, Alessandra Lopes de; Cabral, Fernando Antonio; Meirelles, Antonio José de Almeida
Source: The Journal of Supercritical Fluids. Unidade: FZEA
Subjects: CAFÉ, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, ÓLEOS ESSENCIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BITENCOURT, Raphaela G et al. High pressure phase equilibrium of the crude green coffee oil – CO2 – ethanol system and the oil bioactive compounds. The Journal of Supercritical Fluids, v. 133, p. 49-57, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.supflu.2017.09.017. Acesso em: 23 ago. 2024.
APA
Bitencourt, R. G., Ferreira, N. J., Oliveira, A. L. de, Cabral, F. A., & Meirelles, A. J. de A. (2018). High pressure phase equilibrium of the crude green coffee oil – CO2 – ethanol system and the oil bioactive compounds. The Journal of Supercritical Fluids, 133, 49-57. doi:10.1016/j.supflu.2017.09.017
NLM
Bitencourt RG, Ferreira NJ, Oliveira AL de, Cabral FA, Meirelles AJ de A. High pressure phase equilibrium of the crude green coffee oil – CO2 – ethanol system and the oil bioactive compounds [Internet]. The Journal of Supercritical Fluids. 2018 ; 133 49-57.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1016/j.supflu.2017.09.017
Vancouver
Bitencourt RG, Ferreira NJ, Oliveira AL de, Cabral FA, Meirelles AJ de A. High pressure phase equilibrium of the crude green coffee oil – CO2 – ethanol system and the oil bioactive compounds [Internet]. The Journal of Supercritical Fluids. 2018 ; 133 49-57.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1016/j.supflu.2017.09.017
Artigo de periodico
Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS (2005)
Oliveira, Alessandra Lopes de; Cruz, Paulo Márcio; Eberlin, Marcos Nogueira; Cabral, Fernando Antonio
Source: Ciência e Tecnologia de Alimentos. Unidade: FZEA
Subjects: CAFÉ, ANÁLISE SENSORIAL DE ALIMENTOS, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Alessandra Lopes de et al. Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS. Ciência e Tecnologia de Alimentos, v. 25, n. 4, p. 677-682, 2005Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612005000400009. Acesso em: 23 ago. 2024.
APA
Oliveira, A. L. de, Cruz, P. M., Eberlin, M. N., & Cabral, F. A. (2005). Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS. Ciência e Tecnologia de Alimentos, 25( 4), 677-682. doi:10.1590/s0101-20612005000400009
NLM
Oliveira AL de, Cruz PM, Eberlin MN, Cabral FA. Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS [Internet]. Ciência e Tecnologia de Alimentos. 2005 ; 25( 4): 677-682.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1590/s0101-20612005000400009
Vancouver
Oliveira AL de, Cruz PM, Eberlin MN, Cabral FA. Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS [Internet]. Ciência e Tecnologia de Alimentos. 2005 ; 25( 4): 677-682.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1590/s0101-20612005000400009

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