Santos, Yves José de Souza; Silva, Ana Carolina Almeida; Carvalho, Rosemary Aparecida de 
; Colnago, Luiz Alberto ; Vanin, Fernanda Maria
Source: Microchemical Journal. Unidade: FZEA
Subjects: PUPUNHA, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, BISCOITOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Yves José de Souza et al. Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression. Microchemical Journal, v. 195, p. 1-7, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.microc.2023.109398. Acesso em: 15 maio 2024.APA
Santos, Y. J. de S., Silva, A. C. A., Carvalho, R. A. de, Colnago, L. A., & Vanin, F. M. (2023). Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression. Microchemical Journal, 195, 1-7. doi:10.1016/j.microc.2023.109398NLM
Santos YJ de S, Silva ACA, Carvalho RA de, Colnago LA, Vanin FM. Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression [Internet]. Microchemical Journal. 2023 ; 195 1-7.[citado 2024 maio 15 ] Available from: https://doi.org/10.1016/j.microc.2023.109398Vancouver
Santos YJ de S, Silva ACA, Carvalho RA de, Colnago LA, Vanin FM. Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression [Internet]. Microchemical Journal. 2023 ; 195 1-7.[citado 2024 maio 15 ] Available from: https://doi.org/10.1016/j.microc.2023.109398
