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Artigo de periodico
Application of active films with natural extract for beef hamburger preservation (2019)
Bonilla Lagos, Maria Jeannine; Sobral, Paulo José do Amaral
Fonte: Ciência Rural. Unidade: FZEA
Assuntos: CARNES E DERIVADOS, BOVINOS DE CORTE, FILMES COMESTÍVEIS, PRODUTOS NATURAIS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BONILLA LAGOS, Maria Jeannine e SOBRAL, Paulo José do Amaral. Application of active films with natural extract for beef hamburger preservation. Ciência Rural, v. 49, n. 1, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1590/0103-8478cr20180797. Acesso em: 19 set. 2024.
APA
Bonilla Lagos, M. J., & Sobral, P. J. do A. (2019). Application of active films with natural extract for beef hamburger preservation. Ciência Rural, 49( 1), 1-9. doi:10.1590/0103-8478cr20180797
NLM
Bonilla Lagos MJ, Sobral PJ do A. Application of active films with natural extract for beef hamburger preservation [Internet]. Ciência Rural. 2019 ; 49( 1): 1-9.[citado 2024 set. 19 ] Available from: https://doi.org/10.1590/0103-8478cr20180797
Vancouver
Bonilla Lagos MJ, Sobral PJ do A. Application of active films with natural extract for beef hamburger preservation [Internet]. Ciência Rural. 2019 ; 49( 1): 1-9.[citado 2024 set. 19 ] Available from: https://doi.org/10.1590/0103-8478cr20180797
Trabalho de evento-resumo
Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage (2019)
Vargas, Flávia Carolina; Pereira, Lucas Arantes; Bittante, Ana Mônica Quinta Barbosa; Lacerda, Roseli Sengling; Estevam, Melissa Mesquita; Gloria, Thaís Alves; Fernandes, Andrezza Maria ; Trindade, Marco Antonio ; Sobral, Paulo José do Amaral
Fonte: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Nome do evento: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: FZEA
Assuntos: CARNES E DERIVADOS, CONSERVAÇÃO DE ALIMENTOS, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VARGAS, Flávia Carolina et al. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 19 set. 2024.
APA
Vargas, F. C., Pereira, L. A., Bittante, A. M. Q. B., Lacerda, R. S., Estevam, M. M., Gloria, T. A., et al. (2019). Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve.
NLM
Vargas FC, Pereira LA, Bittante AMQB, Lacerda RS, Estevam MM, Gloria TA, Fernandes AM, Trindade MA, Sobral PJ do A. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 set. 19 ]
Vancouver
Vargas FC, Pereira LA, Bittante AMQB, Lacerda RS, Estevam MM, Gloria TA, Fernandes AM, Trindade MA, Sobral PJ do A. Pitangueira leaf extracts as alternative to tradicional additives in fresh pork sausage. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 set. 19 ]
Artigo de periodico
Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters (2019)
Vargas, Flávia Carolina; Gómez, Belen; Khaneghah, Amin Mousavi; Strozzi, Isabella; Gavahian, Mohsen; Barba, Francisco J; Sobral, Paulo José do Amaral; Lorenzo, José M
Fonte: European Journal of Lipid Science and Technology. Unidade: FZEA
Assuntos: PRODUTOS NATURAIS, PITANGA, ÓLEOS VEGETAIS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VARGAS, Flávia Carolina et al. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters. European Journal of Lipid Science and Technology, v. 121, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1002/ejlt.201800447. Acesso em: 19 set. 2024.
APA
Vargas, F. C., Gómez, B., Khaneghah, A. M., Strozzi, I., Gavahian, M., Barba, F. J., et al. (2019). Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters. European Journal of Lipid Science and Technology, 121, 1-8. doi:10.1002/ejlt.201800447
NLM
Vargas FC, Gómez B, Khaneghah AM, Strozzi I, Gavahian M, Barba FJ, Sobral PJ do A, Lorenzo JM. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters [Internet]. European Journal of Lipid Science and Technology. 2019 ; 121 1-8.[citado 2024 set. 19 ] Available from: https://doi.org/10.1002/ejlt.201800447
Vancouver
Vargas FC, Gómez B, Khaneghah AM, Strozzi I, Gavahian M, Barba FJ, Sobral PJ do A, Lorenzo JM. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters [Internet]. European Journal of Lipid Science and Technology. 2019 ; 121 1-8.[citado 2024 set. 19 ] Available from: https://doi.org/10.1002/ejlt.201800447

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