Fonte: Biocatalysis and Agricultural Biotechnology. Unidades: EEL, FCFRP
Assuntos: CAFÉ, ANTIOXIDANTES, FERMENTAÇÃO, ASPERGILLUS, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PALMIERI, Miguel Gontijo Siqueira et al. Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries. Biocatalysis and Agricultural Biotechnology, v. 16, p. 43-48, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.bcab.2018.07.011. Acesso em: 18 jun. 2024.APA
Palmieri, M. G. S., Cruz, L. T., Bertges, F. S., Húngaro, H. M., Batista, L. R., Silva, S. S. da, et al. (2018). Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries. Biocatalysis and Agricultural Biotechnology, 16, 43-48. doi:10.1016/j.bcab.2018.07.011NLM
Palmieri MGS, Cruz LT, Bertges FS, Húngaro HM, Batista LR, Silva SS da, Fonseca MJV, Rodarte MP, Vilela FMP, Amaral M da PH do. Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries [Internet]. Biocatalysis and Agricultural Biotechnology. 2018 ; 16 43-48.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.bcab.2018.07.011Vancouver
Palmieri MGS, Cruz LT, Bertges FS, Húngaro HM, Batista LR, Silva SS da, Fonseca MJV, Rodarte MP, Vilela FMP, Amaral M da PH do. Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries [Internet]. Biocatalysis and Agricultural Biotechnology. 2018 ; 16 43-48.[citado 2024 jun. 18 ] Available from: https://doi.org/10.1016/j.bcab.2018.07.011
