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5
por Silva, H.
Publicado em 2015
“... nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341...”
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9
Publicado em 2015
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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15
Publicado em 2015
“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
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18
Publicado em 2012
“... 60, subjects were evaluated in the elevated plus maze and, after processing for immunohistochemistry...”
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