Effect of the temperature and pH on methanol release in coffee brew sweetened with aspartame (2009)
Source: Acta Alimentaria. Unidade: FMRP
Subjects: METANOL, ADOÇANTES, DIABETES MELLITUS, CAFÉ
ABNT
PORTARI, M. G. M. et al. Effect of the temperature and pH on methanol release in coffee brew sweetened with aspartame. Acta Alimentaria, v. 38, n. 3, p. 303-307, 2009Tradução . . Disponível em: https://doi.org/10.1556/aalim.2009.0004. Acesso em: 13 nov. 2024.APA
Portari, M. G. M., Mathias, M. G. M., Almeida, B. B., Marchini, J. S., & Jordão, A. A. (2009). Effect of the temperature and pH on methanol release in coffee brew sweetened with aspartame. Acta Alimentaria, 38( 3), 303-307. doi:10.1556/aalim.2009.0004NLM
Portari MGM, Mathias MGM, Almeida BB, Marchini JS, Jordão AA. Effect of the temperature and pH on methanol release in coffee brew sweetened with aspartame [Internet]. Acta Alimentaria. 2009 ; 38( 3): 303-307.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1556/aalim.2009.0004Vancouver
Portari MGM, Mathias MGM, Almeida BB, Marchini JS, Jordão AA. Effect of the temperature and pH on methanol release in coffee brew sweetened with aspartame [Internet]. Acta Alimentaria. 2009 ; 38( 3): 303-307.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1556/aalim.2009.0004