Source: Journal of Food Science. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, BOVINOS LEITEIROS, HIDRÓLISE, LEITE, LIPÍDEOS, OXIDAÇÃO
ABNT
TEIXEIRA, Bianca Ferraz et al. Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified. Journal of Food Science, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15697. Acesso em: 17 out. 2024.APA
Teixeira, B. F., Dias, F. F. G., Vieira, T. M. F. de S., Bell, J. M. L. N. de M., & Taha, A. Y. (2021). Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified. Journal of Food Science, 1-11. doi:10.1111/1750-3841.15697NLM
Teixeira BF, Dias FFG, Vieira TMF de S, Bell JMLN de M, Taha AY. Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified [Internet]. Journal of Food Science. 2021 ; 1-11.[citado 2024 out. 17 ] Available from: https://doi.org/10.1111/1750-3841.15697Vancouver
Teixeira BF, Dias FFG, Vieira TMF de S, Bell JMLN de M, Taha AY. Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified [Internet]. Journal of Food Science. 2021 ; 1-11.[citado 2024 out. 17 ] Available from: https://doi.org/10.1111/1750-3841.15697