Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Andriot, Isabelle; Sémon, Etienne; Berdeaux, Olivier; Schlich, Pascal; Silva, Ana Carolina Conti e 
Fonte: LWT - Food Science and Technology. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, AROMATIZANTES, EXTRUSÃO, LIPÍDEOS, MASTIGAÇÃO, MILHO, QUEIJO
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MENIS-HENRIQUE, Michele Eliza Cortazzo et al. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, v. 105, p. 30-36, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.01.052. Acesso em: 03 jun. 2024.APA
Menis-Henrique, M. E. C., Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., & Silva, A. C. C. e. (2019). Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. doi:10.1016/j.lwt.2019.01.052NLM
Menis-Henrique MEC, Janzantti NS, Andriot I, Sémon E, Berdeaux O, Schlich P, Silva ACC e. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products [Internet]. LWT - Food Science and Technology. 2019 ; 105 30-36.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2019.01.052Vancouver
Menis-Henrique MEC, Janzantti NS, Andriot I, Sémon E, Berdeaux O, Schlich P, Silva ACC e. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products [Internet]. LWT - Food Science and Technology. 2019 ; 105 30-36.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2019.01.052
