Source: Journal of Environmental Science and Health, Part B. Unidade: ESALQ
Subjects: DESINFECÇÃO COM OZÔNIO, EFLUENTES, FARINHA DE TRIGO, MICOTOXINAS, MOAGEM, REOLOGIA
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ALEXANDRE, Allana P. S et al. Ozonation of whole wheat flour and wet milling effluent: degradation of deoxynivalenol (DON) and rheological properties. Journal of Environmental Science and Health, Part B, v. 52, n. 7, p. 516-524, 2017Tradução . . Disponível em: https://doi.org/10.1080/03601234.2017.1303325. Acesso em: 01 jun. 2024.APA
Alexandre, A. P. S., Castanha, N., Calori-Domingues, M. A., & Augusto, P. E. D. (2017). Ozonation of whole wheat flour and wet milling effluent: degradation of deoxynivalenol (DON) and rheological properties. Journal of Environmental Science and Health, Part B, 52( 7), 516-524. doi:10.1080/03601234.2017.1303325NLM
Alexandre APS, Castanha N, Calori-Domingues MA, Augusto PED. Ozonation of whole wheat flour and wet milling effluent: degradation of deoxynivalenol (DON) and rheological properties [Internet]. Journal of Environmental Science and Health, Part B. 2017 ; 52( 7): 516-524.[citado 2024 jun. 01 ] Available from: https://doi.org/10.1080/03601234.2017.1303325Vancouver
Alexandre APS, Castanha N, Calori-Domingues MA, Augusto PED. Ozonation of whole wheat flour and wet milling effluent: degradation of deoxynivalenol (DON) and rheological properties [Internet]. Journal of Environmental Science and Health, Part B. 2017 ; 52( 7): 516-524.[citado 2024 jun. 01 ] Available from: https://doi.org/10.1080/03601234.2017.1303325
