Cholesterol oxidation in fish and fish products (2015)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- DOI: 10.1111/1750-3841.13124
- Subjects: COLESTEROL; PRODUTOS PESQUEIROS; PEIXES
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Science
- ISSN: 0022-1147
- Volume/Número/Paginação/Ano: v. 80, n. 12, p. R2627-R2639, 2015
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: bronze
-
ABNT
DANTAS, Natalie Marinho et al. Cholesterol oxidation in fish and fish products. Journal of Food Science, v. 80, n. 12, p. R2627-R2639, 2015Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13124. Acesso em: 28 mar. 2024. -
APA
Dantas, N. M., Sampaio, G. R., Ferreira, F. S., Labre, T. da S., Torres, E. A. F. da S., & Saldanha, T. (2015). Cholesterol oxidation in fish and fish products. Journal of Food Science, 80( 12), R2627-R2639. doi:10.1111/1750-3841.13124 -
NLM
Dantas NM, Sampaio GR, Ferreira FS, Labre T da S, Torres EAF da S, Saldanha T. Cholesterol oxidation in fish and fish products [Internet]. Journal of Food Science. 2015 ; 80( 12): R2627-R2639.[citado 2024 mar. 28 ] Available from: https://doi.org/10.1111/1750-3841.13124 -
Vancouver
Dantas NM, Sampaio GR, Ferreira FS, Labre T da S, Torres EAF da S, Saldanha T. Cholesterol oxidation in fish and fish products [Internet]. Journal of Food Science. 2015 ; 80( 12): R2627-R2639.[citado 2024 mar. 28 ] Available from: https://doi.org/10.1111/1750-3841.13124 - Phytosterol oxides formation in corn oil samples after heating
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Informações sobre o DOI: 10.1111/1750-3841.13124 (Fonte: oaDOI API)
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