Source: Cellulose. Unidade: IFSC
Subjects: PRESERVAÇÃO DA MADEIRA, CELULOSE, CELULOSE DE MADEIRA
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ABNT
ZIGLIO, Analine C. e SARDELA, Mauro R. e GONÇALVES, Débora. Wettability, surface free energy and cellulose crystallinity for pine wood (Pinus sp.) modified with chili pepper extracts as natural preservatives. Cellulose, v. 25, n. 10, p. 6151-6160, 2018Tradução . . Disponível em: https://doi.org/10.1007/s10570-018-2007-9. Acesso em: 27 set. 2024.APA
Ziglio, A. C., Sardela, M. R., & Gonçalves, D. (2018). Wettability, surface free energy and cellulose crystallinity for pine wood (Pinus sp.) modified with chili pepper extracts as natural preservatives. Cellulose, 25( 10), 6151-6160. doi:10.1007/s10570-018-2007-9NLM
Ziglio AC, Sardela MR, Gonçalves D. Wettability, surface free energy and cellulose crystallinity for pine wood (Pinus sp.) modified with chili pepper extracts as natural preservatives [Internet]. Cellulose. 2018 ; 25( 10): 6151-6160.[citado 2024 set. 27 ] Available from: https://doi.org/10.1007/s10570-018-2007-9Vancouver
Ziglio AC, Sardela MR, Gonçalves D. Wettability, surface free energy and cellulose crystallinity for pine wood (Pinus sp.) modified with chili pepper extracts as natural preservatives [Internet]. Cellulose. 2018 ; 25( 10): 6151-6160.[citado 2024 set. 27 ] Available from: https://doi.org/10.1007/s10570-018-2007-9
