Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Hazzan, Márcia; Capacla, Isabele Renata; Gonçalves, Maria Inês de Almeida; Gioielli, Luiz Antonio 
Source: Journal of Molecular Catalysis B: Enzymatic. Unidade: FCF
Subjects: LIPÍDEOS, ÓLEO DE SOJA
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SILVA, Roberta Claro da et al. Continuous enzymatic interesterification of lard and soybean oil blend: effects of different flow rates on physical properties and acyl migration. Journal of Molecular Catalysis B: Enzymatic, v. 76, n. 1, p. 23-28, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.molcatb.2011.11.021. Acesso em: 06 maio 2024.APA
Silva, R. C. da, Soares, F. A. S. de M., Hazzan, M., Capacla, I. R., Gonçalves, M. I. de A., & Gioielli, L. A. (2012). Continuous enzymatic interesterification of lard and soybean oil blend: effects of different flow rates on physical properties and acyl migration. Journal of Molecular Catalysis B: Enzymatic, 76( 1), 23-28. doi:10.1016/j.molcatb.2011.11.021NLM
Silva RC da, Soares FAS de M, Hazzan M, Capacla IR, Gonçalves MI de A, Gioielli LA. Continuous enzymatic interesterification of lard and soybean oil blend: effects of different flow rates on physical properties and acyl migration [Internet]. Journal of Molecular Catalysis B: Enzymatic. 2012 ; 76( 1): 23-28.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.molcatb.2011.11.021Vancouver
Silva RC da, Soares FAS de M, Hazzan M, Capacla IR, Gonçalves MI de A, Gioielli LA. Continuous enzymatic interesterification of lard and soybean oil blend: effects of different flow rates on physical properties and acyl migration [Internet]. Journal of Molecular Catalysis B: Enzymatic. 2012 ; 76( 1): 23-28.[citado 2024 maio 06 ] Available from: https://doi.org/10.1016/j.molcatb.2011.11.021
