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Filtros : "Journal of Food Composition and Analysis" "PROTEÍNAS" Removido: " GRU016" Limpar

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  • Artigo de periodico

    Novel approach for screening milk based on fast and environmentally friendly determination of protein and fat (2021)

    Silva, Anna Flavia de Souza ; Godoy, Bianca Bacellar Rodrigues de ; Gonçalves, Isabela Camargo ; Martins, Luís Cláudio ; Rocha, Fábio Rodrigo Piovezani

    Source: Journal of Food Composition and Analysis. Unidade: CENA

    Subjects: ADULTERAÇÃO DE ALIMENTOS, LEITE, LATICÍNIOS, PROTEÍNAS, QUALIDADE DOS ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      SILVA, Anna Flavia de Souza et al. Novel approach for screening milk based on fast and environmentally friendly determination of protein and fat. Journal of Food Composition and Analysis, v. 104, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2021.104178. Acesso em: 17 nov. 2024.

    • APA

      Silva, A. F. de S., Godoy, B. B. R. de, Gonçalves, I. C., Martins, L. C., & Rocha, F. R. P. (2021). Novel approach for screening milk based on fast and environmentally friendly determination of protein and fat. Journal of Food Composition and Analysis, 104. doi:10.1016/j.jfca.2021.104178

    • NLM

      Silva AF de S, Godoy BBR de, Gonçalves IC, Martins LC, Rocha FRP. Novel approach for screening milk based on fast and environmentally friendly determination of protein and fat [Internet]. Journal of Food Composition and Analysis. 2021 ; 104[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2021.104178

    • Vancouver

      Silva AF de S, Godoy BBR de, Gonçalves IC, Martins LC, Rocha FRP. Novel approach for screening milk based on fast and environmentally friendly determination of protein and fat [Internet]. Journal of Food Composition and Analysis. 2021 ; 104[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2021.104178

  • Artigo de periodico

    Textured soy protein quantification in commercial hamburger (2001)

    Macedo Silva, A.; Shimokomaki, Massami; Vaz, Adelaide José; Yamamoto, Y. Y.; Tenuta Filho, Alfredo

    Source: Journal of Food Composition and Analysis. Unidade: FCF

    Subjects: SOJA, ELISA (TÉCNICAS), PROTEÍNAS, NUTRIÇÃO

    Acesso à fonteHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      MACEDO SILVA, A. et al. Textured soy protein quantification in commercial hamburger. Journal of Food Composition and Analysis, v. 14, n. 5, p. 469-478, 2001Tradução . . Disponível em: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf. Acesso em: 17 nov. 2024.

    • APA

      Macedo Silva, A., Shimokomaki, M., Vaz, A. J., Yamamoto, Y. Y., & Tenuta Filho, A. (2001). Textured soy protein quantification in commercial hamburger. Journal of Food Composition and Analysis, 14( 5), 469-478. Recuperado de http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf

    • NLM

      Macedo Silva A, Shimokomaki M, Vaz AJ, Yamamoto YY, Tenuta Filho A. Textured soy protein quantification in commercial hamburger [Internet]. Journal of Food Composition and Analysis. 2001 ; 14( 5): 469-478.[citado 2024 nov. 17 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf

    • Vancouver

      Macedo Silva A, Shimokomaki M, Vaz AJ, Yamamoto YY, Tenuta Filho A. Textured soy protein quantification in commercial hamburger [Internet]. Journal of Food Composition and Analysis. 2001 ; 14( 5): 469-478.[citado 2024 nov. 17 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf
  • 1

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