Isotopic characterization of Brazilian ketchup: Is tomato its main ingredient? (2023)
Silva, Karina Gonçalves da; Moreira, Marcelo Zacharias 
; Martinelli, Luiz Antonio ; Camargo, Plinio Barbosa de
Source: Journal of Food Composition and Analysis. Unidade: CENA
Subjects: CARBONO, RAZÃO ISOTÓPICA, ANÁLISE DE ALIMENTOS, TABELA DE COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Karina Gonçalves da et al. Isotopic characterization of Brazilian ketchup: Is tomato its main ingredient?. Journal of Food Composition and Analysis, v. 119, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2023.105275. Acesso em: 17 nov. 2024.APA
Silva, K. G. da, Moreira, M. Z., Martinelli, L. A., & Camargo, P. B. de. (2023). Isotopic characterization of Brazilian ketchup: Is tomato its main ingredient? Journal of Food Composition and Analysis, 119. doi:10.1016/j.jfca.2023.105275NLM
Silva KG da, Moreira MZ, Martinelli LA, Camargo PB de. Isotopic characterization of Brazilian ketchup: Is tomato its main ingredient? [Internet]. Journal of Food Composition and Analysis. 2023 ; 119[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2023.105275Vancouver
Silva KG da, Moreira MZ, Martinelli LA, Camargo PB de. Isotopic characterization of Brazilian ketchup: Is tomato its main ingredient? [Internet]. Journal of Food Composition and Analysis. 2023 ; 119[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2023.105275
