Fonte: Journal of Food Science and Technology. Unidades: ESALQ, FCFRP
Assuntos: ANTIOXIDANTES, COMPOSIÇÃO QUÍMICA, EUPHORBIACEAE, METABÓLITOS SECUNDÁRIOS, PLANTAS OLEAGINOSAS, SEMENTES
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BUENO-BORGES, Larissa Braga et al. Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability. Journal of Food Science and Technology, v. 55, n. 10, p. 4159-4166, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13197-018-3345-1. Acesso em: 30 abr. 2024.APA
Bueno-Borges, L. B., Sartim, M. A., Gil, C. C., Sampaio, S. V., Rodrigues, P. H. V., & Regitano-d’Arce, M. A. B. (2018). Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability. Journal of Food Science and Technology, 55( 10), 4159-4166. doi:10.1007/s13197-018-3345-1NLM
Bueno-Borges LB, Sartim MA, Gil CC, Sampaio SV, Rodrigues PHV, Regitano-d’Arce MAB. Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability [Internet]. Journal of Food Science and Technology. 2018 ; 55( 10): 4159-4166.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1007/s13197-018-3345-1Vancouver
Bueno-Borges LB, Sartim MA, Gil CC, Sampaio SV, Rodrigues PHV, Regitano-d’Arce MAB. Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability [Internet]. Journal of Food Science and Technology. 2018 ; 55( 10): 4159-4166.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1007/s13197-018-3345-1
