☆ 3.8 Article

CONTEÚDO LIPÍDICO E PERFIL EM ÁCIDOS GRAXOS DE FARELOS SUBMETIDOS À FERMENTAÇÃO POR Aspergillus oryzae EM ESTADO SÓLIDO

(2014)

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Volume 28, Issue 1, Pages -

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Universidade Federal do Parana

DOI: 10.5380/cep.v28i1.17904

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