Source: Industrial Crops and Products. Unidade: FZEA
Subjects: CACAU, SEPARAÇÃO SÓLIDO-LÍQUIDO, VITAMINA E, SOLUBILIDADE
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OKIYAMA, Dayane Cristina Gomes et al. Effect of the temperature on the kinetics of cocoa bean shell fat extraction using pressurized ethanol and evaluation of the lipid fraction and defatted meal. Industrial Crops and Products, v. 130, p. 96-103, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.indcrop.2018.12.063. Acesso em: 02 out. 2024.APA
Okiyama, D. C. G., Soares, I. D., Toda, T. A., Oliveira, A. L. de, & Rodrigues, C. E. da C. (2019). Effect of the temperature on the kinetics of cocoa bean shell fat extraction using pressurized ethanol and evaluation of the lipid fraction and defatted meal. Industrial Crops and Products, 130, 96-103. doi:10.1016/j.indcrop.2018.12.063NLM
Okiyama DCG, Soares ID, Toda TA, Oliveira AL de, Rodrigues CE da C. Effect of the temperature on the kinetics of cocoa bean shell fat extraction using pressurized ethanol and evaluation of the lipid fraction and defatted meal [Internet]. Industrial Crops and Products. 2019 ; 130 96-103.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.indcrop.2018.12.063Vancouver
Okiyama DCG, Soares ID, Toda TA, Oliveira AL de, Rodrigues CE da C. Effect of the temperature on the kinetics of cocoa bean shell fat extraction using pressurized ethanol and evaluation of the lipid fraction and defatted meal [Internet]. Industrial Crops and Products. 2019 ; 130 96-103.[citado 2024 out. 02 ] Available from: https://doi.org/10.1016/j.indcrop.2018.12.063