Source: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Subjects: FÍSICO-QUÍMICA, DIGESTÃO, PEPTÍDEOS
ABNT
MORAIS, Aline Teixeira do Brasil et al. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field. Innovative Food Science and Emerging Technologies, v. 89, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103476. Acesso em: 16 out. 2024.APA
Morais, A. T. do B., Morais, S. T. do B., Feitor, J. F., Cavalcante, K. N., Catunda, L. G. da S., Ribeiro, M. W., et al. (2023). Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field. Innovative Food Science and Emerging Technologies, 89. doi:10.1016/j.ifset.2023.103476NLM
Morais AT do B, Morais ST do B, Feitor JF, Cavalcante KN, Catunda LG da S, Ribeiro MW, Cardoso DR, Ahrné L. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 89[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.ifset.2023.103476Vancouver
Morais AT do B, Morais ST do B, Feitor JF, Cavalcante KN, Catunda LG da S, Ribeiro MW, Cardoso DR, Ahrné L. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 89[citado 2024 out. 16 ] Available from: https://doi.org/10.1016/j.ifset.2023.103476