Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage (2012)
Rondan-Sanabria, Gerby Giovanna; Valcarcel-Yamani, Beatriz; Finardi Filho, Flavio 
Source: Food Chemistry. Unidade: FCF
Subjects: ENZIMAS AMILOLÍTICAS, AMIDO
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RONDAN-SANABRIA, Gerby Giovanna e VALCARCEL-YAMANI, Beatriz e FINARDI FILHO, Flavio. Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage. Food Chemistry, v. 134, n. 3, p. 1461-1467, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.03.056. Acesso em: 11 jul. 2024.APA
Rondan-Sanabria, G. G., Valcarcel-Yamani, B., & Finardi Filho, F. (2012). Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage. Food Chemistry, 134( 3), 1461-1467. doi:10.1016/j.foodchem.2012.03.056NLM
Rondan-Sanabria GG, Valcarcel-Yamani B, Finardi Filho F. Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage [Internet]. Food Chemistry. 2012 ; 134( 3): 1461-1467.[citado 2024 jul. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2012.03.056Vancouver
Rondan-Sanabria GG, Valcarcel-Yamani B, Finardi Filho F. Effects on starch and amylolytic enzymes during Lepidium meyenii Walpers root storage [Internet]. Food Chemistry. 2012 ; 134( 3): 1461-1467.[citado 2024 jul. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2012.03.056
