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Artigo de periodico
Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu) Response to "Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu)" (2019)
Dong, Hao; Xiao, Kaijun; Morais, Maristela Calvente; Martinelli, Luiz Antonio
Fonte: Journal of Food Composition and Analysis. Unidade: CENA
Assuntos: MOLHOS, SOJA, ESPECTROMETRIA DE MASSAS, COMPOSIÇÃO ISOTÓPICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DONG, Hao et al. Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu) Response to "Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu)". Journal of Food Composition and Analysis, v. 79, p. 148-150, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2018.12.003. Acesso em: 11 set. 2024.
APA
Dong, H., Xiao, K., Morais, M. C., & Martinelli, L. A. (2019). Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu) Response to "Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu)". Journal of Food Composition and Analysis, 79, 148-150. doi:10.1016/j.jfca.2018.12.003
NLM
Dong H, Xiao K, Morais MC, Martinelli LA. Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu) Response to "Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu)" [Internet]. Journal of Food Composition and Analysis. 2019 ; 79 148-150.[citado 2024 set. 11 ] Available from: https://doi.org/10.1016/j.jfca.2018.12.003
Vancouver
Dong H, Xiao K, Morais MC, Martinelli LA. Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu) Response to "Discussion about stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu)" [Internet]. Journal of Food Composition and Analysis. 2019 ; 79 148-150.[citado 2024 set. 11 ] Available from: https://doi.org/10.1016/j.jfca.2018.12.003
Artigo de periodico
Stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu) (2018)
Morais, M. C; Pellegrinetti, T. A; Sturion, Luis Claudio; Sattolo, Thales Meinl Schmiedt; Martinelli, Luiz Antonio
Fonte: Journal of Food Composition and Analysis. Unidade: CENA
Assuntos: MOLHOS, SOJA, MILHO, ISÓTOPOS ESTÁVEIS, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORAIS, M. C et al. Stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu). Journal of Food Composition and Analysis, v. 70, p. 18-21, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2018.04.001. Acesso em: 11 set. 2024.
APA
Morais, M. C., Pellegrinetti, T. A., Sturion, L. C., Sattolo, T. M. S., & Martinelli, L. A. (2018). Stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu). Journal of Food Composition and Analysis, 70, 18-21. doi:10.1016/j.jfca.2018.04.001
NLM
Morais MC, Pellegrinetti TA, Sturion LC, Sattolo TMS, Martinelli LA. Stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu) [Internet]. Journal of Food Composition and Analysis. 2018 ; 70 18-21.[citado 2024 set. 11 ] Available from: https://doi.org/10.1016/j.jfca.2018.04.001
Vancouver
Morais MC, Pellegrinetti TA, Sturion LC, Sattolo TMS, Martinelli LA. Stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces (shoyu) [Internet]. Journal of Food Composition and Analysis. 2018 ; 70 18-21.[citado 2024 set. 11 ] Available from: https://doi.org/10.1016/j.jfca.2018.04.001
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
Fonte: Journal of Food Composition and Analysis. Unidade: FCF
Assuntos: SOJA, ELISA (TÉCNICAS), PROTEÍNAS, NUTRIÇÃO
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: 11 set. 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 set. 11 ] 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 set. 11 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1014/pdf

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