Silva, V. G. d., & Castro, R. J. S. d. (2019). Enzymatic hydrolysis of chicken viscera proteins in the presence of an ionic liquid as a strategy to improve the antioxidant properties of the hydrolysates. Universidade Estadual de Campinas.
Cita Chicago Style (17a ed.)Silva, Vitor Geniselli da, y Ruann Janser Soares de Castro. Enzymatic Hydrolysis of Chicken Viscera Proteins in the Presence of an Ionic Liquid as a Strategy to Improve the Antioxidant Properties of the Hydrolysates. Universidade Estadual de Campinas, 2019.
Cita MLA (9a ed.)Silva, Vitor Geniselli da, y Ruann Janser Soares de Castro. Enzymatic Hydrolysis of Chicken Viscera Proteins in the Presence of an Ionic Liquid as a Strategy to Improve the Antioxidant Properties of the Hydrolysates. Universidade Estadual de Campinas, 2019.
