Antioxidant activity of Brazilian vegetables and its relation with phenolic composition (2012)
Tiveron, Ana Paula; Melo, Priscilla Siqueira 
; Bergamaschi, Keityane Boone; Vieira, Thais Maria Ferreira de Souza ; Regitano-d’Arce, Marisa Aparecida Bismara ; Alencar, Severino Matias de
Fonte: International Journal of Molecular Sciences. Unidades: ESALQ, CENA
Assuntos: HORTALIÇAS, COMPOSTOS FENÓLICOS, ANTIOXIDANTES
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ABNT
TIVERON, Ana Paula et al. Antioxidant activity of Brazilian vegetables and its relation with phenolic composition. International Journal of Molecular Sciences, v. 13, n. 7, p. 8943-8957, 2012Tradução . . Disponível em: https://doi.org/10.3390/ijms13078943. Acesso em: 08 out. 2025.APA
Tiveron, A. P., Melo, P. S., Bergamaschi, K. B., Vieira, T. M. F. de S., Regitano-d’Arce, M. A. B., & Alencar, S. M. de. (2012). Antioxidant activity of Brazilian vegetables and its relation with phenolic composition. International Journal of Molecular Sciences, 13( 7), 8943-8957. doi:10.3390/ijms13078943NLM
Tiveron AP, Melo PS, Bergamaschi KB, Vieira TMF de S, Regitano-d’Arce MAB, Alencar SM de. Antioxidant activity of Brazilian vegetables and its relation with phenolic composition [Internet]. International Journal of Molecular Sciences. 2012 ;13( 7): 8943-8957.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/ijms13078943Vancouver
Tiveron AP, Melo PS, Bergamaschi KB, Vieira TMF de S, Regitano-d’Arce MAB, Alencar SM de. Antioxidant activity of Brazilian vegetables and its relation with phenolic composition [Internet]. International Journal of Molecular Sciences. 2012 ;13( 7): 8943-8957.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/ijms13078943
