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Filtros : "Food Chemistry" "1996" Removido: "2007" Limpar

Filtros

Artigo de periodico
Physicochemical characterization of the structural stability of some plant globulins (1996)
Goristein, S; Zemser, M; Friedman, M; Rodrigues, W A; Martins, P S; Vello, N A; Tosello, Geraldo Antonio; Paredes-Lopez, O
Source: Food Chemistry. Unidade: ESALQ
Subjects: BIOQUÍMICA, PROTEÍNAS, GENÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GORISTEIN, S et al. Physicochemical characterization of the structural stability of some plant globulins. Food Chemistry, v. 56, n. 2 , p. 131-8, 1996Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(95)00144-1. Acesso em: 17 out. 2024.
APA
Goristein, S., Zemser, M., Friedman, M., Rodrigues, W. A., Martins, P. S., Vello, N. A., et al. (1996). Physicochemical characterization of the structural stability of some plant globulins. Food Chemistry, 56( 2 ), 131-8. doi:10.1016/0308-8146(95)00144-1
NLM
Goristein S, Zemser M, Friedman M, Rodrigues WA, Martins PS, Vello NA, Tosello GA, Paredes-Lopez O. Physicochemical characterization of the structural stability of some plant globulins [Internet]. Food Chemistry. 1996 ;56( 2 ): 131-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/0308-8146(95)00144-1
Vancouver
Goristein S, Zemser M, Friedman M, Rodrigues WA, Martins PS, Vello NA, Tosello GA, Paredes-Lopez O. Physicochemical characterization of the structural stability of some plant globulins [Internet]. Food Chemistry. 1996 ;56( 2 ): 131-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/0308-8146(95)00144-1
Artigo de periodico
Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions (1996)
Lanfer Marquez, Úrsula Maria; Barros, R M C; Lajolo, Franco Maria
Source: Food Chemistry. Unidade: FCF
Subjects: ANÁLISE DE ALIMENTOS, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LANFER MARQUEZ, Úrsula Maria e BARROS, R M C e LAJOLO, Franco Maria. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, v. 55, n. 2 , p. 179-84, 1996Tradução . . Acesso em: 17 out. 2024.
APA
Lanfer Marquez, Ú. M., Barros, R. M. C., & Lajolo, F. M. (1996). Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, 55( 2 ), 179-84.
NLM
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 out. 17 ]
Vancouver
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 out. 17 ]

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