Privatti, Rafaela Torrezan; Capellini, Maria Carolina; Thomazini, Marcelo 
; Favaro-Trindade, Carmen Silvia ; Rodrigues, Christianne Elisabete da Costa
Source: Food Chemistry. Unidade: FZEA
Subjects: ÓLEO DE SOJA, ISOFLAVONAS, OPERAÇÕES UNITÁRIAS, LIOFILIZAÇÃO, SECAGEM DE ALIMENTOS
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PRIVATTI, Rafaela Torrezan et al. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods. Food Chemistry, v. 380, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132168. Acesso em: 03 out. 2024.APA
Privatti, R. T., Capellini, M. C., Thomazini, M., Favaro-Trindade, C. S., & Rodrigues, C. E. da C. (2022). Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods. Food Chemistry, 380, 1-8. doi:10.1016/j.foodchem.2022.132168NLM
Privatti RT, Capellini MC, Thomazini M, Favaro-Trindade CS, Rodrigues CE da C. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods [Internet]. Food Chemistry. 2022 ; 380 1-8.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132168Vancouver
Privatti RT, Capellini MC, Thomazini M, Favaro-Trindade CS, Rodrigues CE da C. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods [Internet]. Food Chemistry. 2022 ; 380 1-8.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132168
