Analysis of water-soluble vitamins and iron in oat flours used as raw material in dry cereal food enriched (2005)
- Authors:
- Autor USP: MURADIAN, LIGIA BICUDO DE ALMEIDA - FCF
- Unidade: FCF
- Subjects: NUTRIÇÃO; VITAMINAS; FERRO; ALIMENTOS FORTIFICADOS
- Language: Inglês
- Imprenta:
- Publisher: IUNS
- Publisher place: Califórnia
- Date published: 2005
- Source:
- Título: Book of Abstracts
- Conference titles: International Nutrition Congress
-
ABNT
PRESOTO, Ana Elisa Ferreira e ALMEIDA-MURADIAN, Ligia Bicudo de. Analysis of water-soluble vitamins and iron in oat flours used as raw material in dry cereal food enriched. 2005, Anais.. Califórnia: IUNS, 2005. . Acesso em: 13 mar. 2026. -
APA
Presoto, A. E. F., & Almeida-Muradian, L. B. de. (2005). Analysis of water-soluble vitamins and iron in oat flours used as raw material in dry cereal food enriched. In Book of Abstracts. Califórnia: IUNS. -
NLM
Presoto AEF, Almeida-Muradian LB de. Analysis of water-soluble vitamins and iron in oat flours used as raw material in dry cereal food enriched. Book of Abstracts. 2005 ;[citado 2026 mar. 13 ] -
Vancouver
Presoto AEF, Almeida-Muradian LB de. Analysis of water-soluble vitamins and iron in oat flours used as raw material in dry cereal food enriched. Book of Abstracts. 2005 ;[citado 2026 mar. 13 ] - Phenolic compounds and antioxidant activity of Brazilian propolis
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