Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
ABNT
SILVA, Kelly Caroline Guimarães da et al. Physicochemical properties of mixtures and structured lipids obtained from palm stearin, palm olein and olive oil by chemical interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 20 maio 2024. , 2009APA
Silva, K. C. G. da, Soares, F. S. de M., Silva, R. C. da, Ract, J. N. R., Fernandes, T. G., Castells, A. L., & Gioielli, L. A. (2009). Physicochemical properties of mixtures and structured lipids obtained from palm stearin, palm olein and olive oil by chemical interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.NLM
Silva KCG da, Soares FS de M, Silva RC da, Ract JNR, Fernandes TG, Castells AL, Gioielli LA. Physicochemical properties of mixtures and structured lipids obtained from palm stearin, palm olein and olive oil by chemical interesterification. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 27 res. FCF049.[citado 2024 maio 20 ]Vancouver
Silva KCG da, Soares FS de M, Silva RC da, Ract JNR, Fernandes TG, Castells AL, Gioielli LA. Physicochemical properties of mixtures and structured lipids obtained from palm stearin, palm olein and olive oil by chemical interesterification. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 27 res. FCF049.[citado 2024 maio 20 ]