Brazil nut lipid oxidation analysis by chemical and sensory evaluation (2010)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: OXIDAÇÃO; LIPÍDEOS; CASTANHA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 46, suppl. 2, p. 27 res. FCF049, 2010
- Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo
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ABNT
ZAJDENWERG, Camile e BRANCO, Gabriel Favalli e CASTRO, Inar Alves de. Brazil nut lipid oxidation analysis by chemical and sensory evaluation. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 19 set. 2024. , 2010 -
APA
Zajdenwerg, C., Branco, G. F., & Castro, I. A. de. (2010). Brazil nut lipid oxidation analysis by chemical and sensory evaluation. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Zajdenwerg C, Branco GF, Castro IA de. Brazil nut lipid oxidation analysis by chemical and sensory evaluation. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 27 res. FCF049.[citado 2024 set. 19 ] -
Vancouver
Zajdenwerg C, Branco GF, Castro IA de. Brazil nut lipid oxidation analysis by chemical and sensory evaluation. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 27 res. FCF049.[citado 2024 set. 19 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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