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1 Ergebnisse
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Impact of defibrillation technique on the rheological, ther..:
Leal, Fernando Castro
;
Ueda, Karina Mayumi
;
Tucunduva Arantes, Matheus Samponi
...
Food Chemistry. 440 (2024) - p. 138195 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.138195
RT Journal T1
Impact of defibrillation technique on the rheological, thermo-mechanical, and nutritional properties of nanosuspensions produced from multiple fractions of pinhão seed (Araucaria angustifolia (Bertol.) Kuntze)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.138195&Exemplar=1&LAN=DE A1 Leal, Fernando Castro A1 Ueda, Karina Mayumi A1 Tucunduva Arantes, Matheus Samponi A1 Morais de Lima, Tielidy Angelina de A1 Hansel, Fabrício Augusto A1 Esteves Magalhães, Washington Luiz A1 Helm, Cristiane Vieira A1 Freitas, Rilton Alves de A1 Farias, Fabiane Oliveira A1 Mafra, Marcos R. A1 Igarashi-Mafra, Luciana PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 440 SP 138195 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.138195 DO https://doi.org/10.1016/j.foodchem.2023.138195 SF ELIB - SuUB Bremen
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