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	1.	Optimization of the enzymatic hydrolysis of Blue shark skin. [electronic resource] by Rodríguez-Díaz, Julio C Kurozawa, Louise E Netto, Flavia M Hubinger, Miriam D Producer: 20120713 In: Journal of food science vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation. [electronic resource] by Böger, Bruna R Salviato, Aroldo Valezi, Daniel F Di Mauro, Eduardo Georgetti, Sandra R Kurozawa, Louise E Producer: 20180921 In: Journal of the science of food and agriculture vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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