Fonte: Food and Bioprocess Technology. Unidade: FZEA
Assuntos: LIPASE, CANDIDA, QUEIJO, SUPERFÍCIES DE RESPOSTA
ABNT
TOMMASO, Giovana et al. Production of lipase from Candida rugosa using cheese whey through experimental design and surface response methodology. Food and Bioprocess Technology, v. 4, n. 8, p. 1473-1481, 2011Tradução . . Disponível em: https://doi.org/10.1007/s11947-010-0432-3. Acesso em: 12 set. 2024.APA
Tommaso, G., Moraes, B. de S., Macedo, G. C., Silva, G. de S., & Kamimura, E. S. (2011). Production of lipase from Candida rugosa using cheese whey through experimental design and surface response methodology. Food and Bioprocess Technology, 4( 8), 1473-1481. doi:10.1007/s11947-010-0432-3NLM
Tommaso G, Moraes B de S, Macedo GC, Silva G de S, Kamimura ES. Production of lipase from Candida rugosa using cheese whey through experimental design and surface response methodology [Internet]. Food and Bioprocess Technology. 2011 ; 4( 8): 1473-1481.[citado 2024 set. 12 ] Available from: https://doi.org/10.1007/s11947-010-0432-3Vancouver
Tommaso G, Moraes B de S, Macedo GC, Silva G de S, Kamimura ES. Production of lipase from Candida rugosa using cheese whey through experimental design and surface response methodology [Internet]. Food and Bioprocess Technology. 2011 ; 4( 8): 1473-1481.[citado 2024 set. 12 ] Available from: https://doi.org/10.1007/s11947-010-0432-3