Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Maria S. A. de Lima"'
Autor:
Maria S. A. de Lima, Lucas A. Rocha, Eduardo F. Molina, Bruno L. Caetano, Liziane Marçal, César Mello, Katia J. Ciuffi, Paulo S. Calefi, Eduardo J. Nassar
Publikováno v:
Química Nova, Vol 31, Iss 3, Pp 527-529 (2008)
The thermal stability of vegetable oils is an important factor that affects their quality. In this study, we investigated the thermal stability of oil and lecithin extracted from soybeans by two distinct processes: mechanical extraction (pressing) an
Externí odkaz:
https://doaj.org/article/8e84be0ece9f435ba55f47d3fd02aec8
Autor:
Bruno L. Caetano, Maria S. A. de Lima, Lucas A. Rocha, Eduardo F. Molina, Liziane Marçal, Katia J. Ciuffi, Paulo S. Calefi, Cesar Mello, Eduardo J. Nassar
Publikováno v:
ResearcherID
Química Nova, Volume: 31, Issue: 3, Pages: 527-529, Published: 2008
Química Nova v.31 n.3 2008
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 31, Iss 3, Pp 527-529 (2008)
Química Nova, Volume: 31, Issue: 3, Pages: 527-529, Published: 2008
Química Nova v.31 n.3 2008
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 31, Iss 3, Pp 527-529 (2008)
The thermal stability of vegetable oils is an important factor that affects their quality. In this study, we investigated the thermal stability of oil and lecithin extracted from soybeans by two distinct processes: mechanical extraction (pressing) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c0c24bf00b080040338e564410b340a
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000256956100012&KeyUID=WOS:000256956100012
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000256956100012&KeyUID=WOS:000256956100012
