Lipid oxidation in meat: mechanisms and protective factors – a review (2018)
Amaral, Ana Beatriz; Silva, Marcondes Viana da; Lannes, Suzana Caetano da Silva 
Source: Food Science and Technology. Unidade: FCF
Subjects: OXIDAÇÃO, LIPÍDEOS, ANTIOXIDANTES
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ABNT
AMARAL, Ana Beatriz e SILVA, Marcondes Viana da e LANNES, Suzana Caetano da Silva. Lipid oxidation in meat: mechanisms and protective factors – a review. Food Science and Technology, v. 38, p. 1-15, 2018Tradução . . Disponível em: https://doi.org/10.1590/fst.32518. Acesso em: 16 nov. 2024.APA
Amaral, A. B., Silva, M. V. da, & Lannes, S. C. da S. (2018). Lipid oxidation in meat: mechanisms and protective factors – a review. Food Science and Technology, 38, 1-15. doi:10.1590/fst.32518NLM
Amaral AB, Silva MV da, Lannes SC da S. Lipid oxidation in meat: mechanisms and protective factors – a review [Internet]. Food Science and Technology. 2018 ; 38 1-15.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1590/fst.32518Vancouver
Amaral AB, Silva MV da, Lannes SC da S. Lipid oxidation in meat: mechanisms and protective factors – a review [Internet]. Food Science and Technology. 2018 ; 38 1-15.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1590/fst.32518
