Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues (2012)
- Autores:
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- DOI: 10.1177/1082013211433077
- Assuntos: FRUTAS TROPICAIS; COMPOSTOS FENÓLICOS; ANTIOXIDANTES
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: Food Science and Technology International
- ISSN: 1082-0132
- Volume/Número/Paginação/Ano: v. 18, n. 6, p. 539-547, 2012
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
- Licença: cc-by-nc
-
ABNT
CORREIA, Roberta Targino Pinto et al. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues. Food Science and Technology International, v. 18, n. 6, p. 539-547, 2012Tradução . . Disponível em: https://doi.org/10.1177/1082013211433077. Acesso em: 20 abr. 2024. -
APA
Correia, R. T. P., Borges, K. C., Medeiros, M. de F. D. de, & Genovese, M. I. (2012). Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues. Food Science and Technology International, 18( 6), 539-547. doi:10.1177/1082013211433077 -
NLM
Correia RTP, Borges KC, Medeiros M de FD de, Genovese MI. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues [Internet]. Food Science and Technology International. 2012 ; 18( 6): 539-547.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1177/1082013211433077 -
Vancouver
Correia RTP, Borges KC, Medeiros M de FD de, Genovese MI. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues [Internet]. Food Science and Technology International. 2012 ; 18( 6): 539-547.[citado 2024 abr. 20 ] Available from: https://doi.org/10.1177/1082013211433077 - Isoflavonas en soya y productos de soja: efecto del procesamiento
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Informações sobre o DOI: 10.1177/1082013211433077 (Fonte: oaDOI API)
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