Fonte: Food Hydrocolloids. Unidade: FZEA
Assuntos: INTOLERÂNCIA À LACTOSE, ENGENHARIA DE ALIMENTOS, BIOPOLÍMEROS, ENZIMAS
ABNT
SOUZA, Clitor Junior Fernandes de e GARCIA ROJAS, Edwin Elard e FÁVARO-TRINDADE, Carmen Silvia. Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity. Food Hydrocolloids, v. 83, p. 88-96, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.04.044. Acesso em: 17 jul. 2024.APA
Souza, C. J. F. de, Garcia Rojas, E. E., & Fávaro-Trindade, C. S. (2018). Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity. Food Hydrocolloids, 83, 88-96. doi:10.1016/j.foodhyd.2018.04.044NLM
Souza CJF de, Garcia Rojas EE, Fávaro-Trindade CS. Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity [Internet]. Food Hydrocolloids. 2018 ; 83 88-96.[citado 2024 jul. 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.04.044Vancouver
Souza CJF de, Garcia Rojas EE, Fávaro-Trindade CS. Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity [Internet]. Food Hydrocolloids. 2018 ; 83 88-96.[citado 2024 jul. 17 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.04.044