Soares, A. D. S; Leite Júnior, B. R. D. C; Tribst, A. A. L; Augusto, Pedro Esteves Duarte 
; Ramos, A. M
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, CAPRINOS LEITEIROS, ENZIMAS, HIDRÓLISE, LEITE, LIPASE, ULTRASSOM
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SOARES, A. D. S et al. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction. LWT - Food Science and Technology, v. 130, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109636. Acesso em: 29 maio 2024.APA
Soares, A. D. S., Leite Júnior, B. R. D. C., Tribst, A. A. L., Augusto, P. E. D., & Ramos, A. M. (2020). Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction. LWT - Food Science and Technology, 130, 1-7. doi:10.1016/j.lwt.2020.109636NLM
Soares ADS, Leite Júnior BRDC, Tribst AAL, Augusto PED, Ramos AM. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction [Internet]. LWT - Food Science and Technology. 2020 ; 130 1-7.[citado 2024 maio 29 ] Available from: https://doi.org/10.1016/j.lwt.2020.109636Vancouver
Soares ADS, Leite Júnior BRDC, Tribst AAL, Augusto PED, Ramos AM. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction [Internet]. LWT - Food Science and Technology. 2020 ; 130 1-7.[citado 2024 maio 29 ] Available from: https://doi.org/10.1016/j.lwt.2020.109636
