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Rapid microwave assisted extraction of meat lipids.
Medina, Aline Lisbôa; da Silva, Marcelo Ancelmo Oseas; de Sousa Barbosa, Herbert; Arruda, Marco Aurélio Zezzi; Marsaioli, Antonio; Bragagnolo, Neura.
Affiliation
  • Medina AL; Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
  • da Silva MAO; National Institute of Science and Technology for Bioanalytics (INCTBio), Institute of Chemistry, University of Campinas (UNICAMP), 13083-970 Campinas, SP, Brazil.
  • de Sousa Barbosa H; National Institute of Science and Technology for Bioanalytics (INCTBio), Institute of Chemistry, University of Campinas (UNICAMP), 13083-970 Campinas, SP, Brazil.
  • Arruda MAZ; National Institute of Science and Technology for Bioanalytics (INCTBio), Institute of Chemistry, University of Campinas (UNICAMP), 13083-970 Campinas, SP, Brazil.
  • Marsaioli A; Food Technology Institute (ITAL), Campinas, SP, Brazil.
  • Bragagnolo N; Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Electronic address: neurabragagnolo@gmail.com.
Food Res Int ; 78: 124-130, 2015 Dec.
Article in En | MEDLINE | ID: mdl-28433273
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Res Int Year: 2015 Document type: Article Affiliation country: Brazil Country of publication: Canada
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Res Int Year: 2015 Document type: Article Affiliation country: Brazil Country of publication: Canada