Effect of thermal processing and maceration on the antioxidant activity of white beans (2014)
Source: PLOS ONE. Unidade: ESALQ
Subjects: FEIJÃO, ANTIOXIDANTES, RADICAIS LIVRES
ABNT
HUBER, Karina et al. Effect of thermal processing and maceration on the antioxidant activity of white beans. PLOS ONE, v. 9, n. 7, 2014Tradução . . Disponível em: https://doi.org/10.1371/journal.pone.0099325. Acesso em: 19 abr. 2024.APA
Huber, K., Brigide, P., Bretas, E. B., & Canniatti Brazaca, S. G. (2014). Effect of thermal processing and maceration on the antioxidant activity of white beans. PLOS ONE, 9( 7). doi:10.1371/journal.pone.0099325NLM
Huber K, Brigide P, Bretas EB, Canniatti Brazaca SG. Effect of thermal processing and maceration on the antioxidant activity of white beans [Internet]. PLOS ONE. 2014 ; 9( 7):[citado 2024 abr. 19 ] Available from: https://doi.org/10.1371/journal.pone.0099325Vancouver
Huber K, Brigide P, Bretas EB, Canniatti Brazaca SG. Effect of thermal processing and maceration on the antioxidant activity of white beans [Internet]. PLOS ONE. 2014 ; 9( 7):[citado 2024 abr. 19 ] Available from: https://doi.org/10.1371/journal.pone.0099325