Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity (2018)
Source: Journal of the Science of Food and Agriculture. Unidade: IQSC
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, PIMENTA
ABNT
BOGUSZ JUNIOR, Stanislau et al. Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity. Journal of the Science of Food and Agriculture, v. 98, p. 217-224, 2018Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8459. Acesso em: 17 abr. 2024.APA
Bogusz Junior, S., Libardi, S. H., Dias, F. F. G., Coutinho, J. P., Bochi, V. C., Rodrigues, D., et al. (2018). Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity. Journal of the Science of Food and Agriculture, 98, 217-224. doi:10.1002/jsfa.8459NLM
Bogusz Junior S, Libardi SH, Dias FFG, Coutinho JP, Bochi VC, Rodrigues D, Melo AMT de, Godoy HT. Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98 217-224.[citado 2024 abr. 17 ] Available from: https://doi.org/10.1002/jsfa.8459Vancouver
Bogusz Junior S, Libardi SH, Dias FFG, Coutinho JP, Bochi VC, Rodrigues D, Melo AMT de, Godoy HT. Brazilian Capsicum peppers: capsaicinoids content and antioxidant activity [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98 217-224.[citado 2024 abr. 17 ] Available from: https://doi.org/10.1002/jsfa.8459