Source: Processes. Unidade: IQSC
Subjects: QUÍMICA DE ALIMENTOS, SUPLEMENTAÇÃO ALIMENTAR, ANTIOXIDANTES, FRANGOS
ABNT
ALMEIDA, Larissa Chirino de et al. Effect of hop β-acids extract supplementation on the volatile compound profile of roasted chicken meat. Processes, v. 11, n. ja2023, p. 153, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11010153. Acesso em: 25 ago. 2024.APA
Almeida, L. C. de, Bertolo, M. R. V., Cardoso, D. R., & Bogusz Junior, S. (2023). Effect of hop β-acids extract supplementation on the volatile compound profile of roasted chicken meat. Processes, 11( ja2023), 153. doi:10.3390/pr11010153NLM
Almeida LC de, Bertolo MRV, Cardoso DR, Bogusz Junior S. Effect of hop β-acids extract supplementation on the volatile compound profile of roasted chicken meat [Internet]. Processes. 2023 ; 11( ja2023): 153.[citado 2024 ago. 25 ] Available from: https://doi.org/10.3390/pr11010153Vancouver
Almeida LC de, Bertolo MRV, Cardoso DR, Bogusz Junior S. Effect of hop β-acids extract supplementation on the volatile compound profile of roasted chicken meat [Internet]. Processes. 2023 ; 11( ja2023): 153.[citado 2024 ago. 25 ] Available from: https://doi.org/10.3390/pr11010153