Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product

Júlio Cesar Adams Haab, Gracielle Johann, Edson Antonio da Silva, Melissa Gurgel Adeodato Vieira

Open source

DOI: 10.1590/1981-6723.16921
Published: 2022
Container: Brazilian Journal of Food Technology
Publisher: FapUNIFESP (SciELO)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1590/1981-6723.16921,
  title = {Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product},
  author = {Júlio Cesar Adams Haab and Gracielle Johann and Edson Antonio da Silva and Melissa Gurgel Adeodato Vieira},
  year = {2022},
  journal = {Brazilian Journal of Food Technology},
  doi = {10.1590/1981-6723.16921},
  url = {https://doi.org/10.1590/1981-6723.16921}
}

RIS

TY  - JOUR
TI  - Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product
AU  - Júlio Cesar Adams Haab
AU  - Gracielle Johann
AU  - Edson Antonio da Silva
AU  - Melissa Gurgel Adeodato Vieira
PY  - 2022
JO  - Brazilian Journal of Food Technology
DO  - 10.1590/1981-6723.16921
UR  - https://doi.org/10.1590/1981-6723.16921
ER  -

APA

Haab, J. C. A., Johann, G., Silva, E. A. D., & Vieira, M. G. A. (2022). Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product. Brazilian Journal of Food Technology. https://doi.org/10.1590/1981-6723.16921

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crossref · retrieved 2026-09-25T17:02:31.979Z