Source: LWT - Food Science and Technology. Unidade: IQSC
Assunto: ALIMENTAÇÃO
ABNT
DIAS, Fernanda Furlan Gonçalves et al. Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940. LWT - Food Science and Technology, v. 73, p. 222-229, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.04.017. Acesso em: 19 set. 2024.APA
Dias, F. F. G., Bogusz Junior, S., Hantão, L. W., Augusto, F., & Sato, H. H. (2017). Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940. LWT - Food Science and Technology, 73, 222-229. doi:10.1016/j.lwt.2016.04.017NLM
Dias FFG, Bogusz Junior S, Hantão LW, Augusto F, Sato HH. Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940 [Internet]. LWT - Food Science and Technology. 2017 ; 73 222-229.[citado 2024 set. 19 ] Available from: https://doi.org/10.1016/j.lwt.2016.04.017Vancouver
Dias FFG, Bogusz Junior S, Hantão LW, Augusto F, Sato HH. Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940 [Internet]. LWT - Food Science and Technology. 2017 ; 73 222-229.[citado 2024 set. 19 ] Available from: https://doi.org/10.1016/j.lwt.2016.04.017