Source: Food Research International. Unidades: ESALQ, FMVZ
Subjects: ATIVAÇÃO ENZIMÁTICA, CARNES E DERIVADOS, COR, ENVELHECIMENTO, GADO NELORE, MITOCONDRIAS, TOUROS
ABNT
KRAUSKOPF, Monique Marcondes et al. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Research International, v. 175, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113688. Acesso em: 14 out. 2024.APA
Krauskopf, M. M., Araújo, C. D. L. de, Santos-Donado, P. R. dos, Dargelio, M. D. B., Manzi, J. A. S., Venturini, A. C., et al. (2023). The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period. Food Research International, 175, 1-10. doi:10.1016/j.foodres.2023.113688NLM
Krauskopf MM, Araújo CDL de, Santos-Donado PR dos, Dargelio MDB, Manzi JAS, Venturini AC, Balieiro JC de C, Delgado EF, Castillo CJC. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period [Internet]. Food Research International. 2023 ; 175 1-10.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodres.2023.113688Vancouver
Krauskopf MM, Araújo CDL de, Santos-Donado PR dos, Dargelio MDB, Manzi JAS, Venturini AC, Balieiro JC de C, Delgado EF, Castillo CJC. The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period [Internet]. Food Research International. 2023 ; 175 1-10.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodres.2023.113688