Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread (2006)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: ÁCIDOS ASCÓRBICOS; PÃO
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Revista Brasileira de Ciências Farmacêuticas
- ISSN: 1516-9332
- Volume/Número/Paginação/Ano: v. 42, supl.1, p.24 res.FCF044, 2006
- Conference titles: Semana Farmacêutica de Ciência e Tecnologia da FCF-USP
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ABNT
JUNQUEIRA, Roberto Moraes; CASTRO, Inar Alves de. Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread. Revista Brasileira de Ciências Farmacêuticas[S.l: s.n.], 2006. -
APA
Junqueira, R. M., & Castro, I. A. de. (2006). Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread. Revista Brasileira de Ciências Farmacêuticas. São Paulo. -
NLM
Junqueira RM, Castro IA de. Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread. Revista Brasileira de Ciências Farmacêuticas. 2006 ; 42 24 res.FCF044. -
Vancouver
Junqueira RM, Castro IA de. Synergism between soybean lipoxygenase and ascorbic acid in colour and sensory properties of wheat bread. Revista Brasileira de Ciências Farmacêuticas. 2006 ; 42 24 res.FCF044. - Oxidative stability of functional phytosterol-enriched dark chocolate
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