Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogenous and heterogenous aqueous food model systems (2007)
- Authors:
- Autor USP: CARDOSO, DANIEL RODRIGUES - IQSC
- Unidade: IQSC
- Assunto: QUÍMICA
- Language: Inglês
- Imprenta:
- Publisher place: Washington
- Date published: 2007
- Source:
- Título: Journal of Agricultural and Food Chemistry
- ISSN: 0021-8561
- Volume/Número/Paginação/Ano: v. 55, n. 15, p. 6285-6291, 2007
-
ABNT
CARDOSO, Daniel Rodrigues e OLSEN, Karsten e SKIBSTEDE, Leif H. Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogenous and heterogenous aqueous food model systems. Journal of Agricultural and Food Chemistry, v. 55, n. 15, p. 6285-6291, 2007Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i15/pdf/jf063497q.pdf. Acesso em: 29 dez. 2025. -
APA
Cardoso, D. R., Olsen, K., & Skibstede, L. H. (2007). Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogenous and heterogenous aqueous food model systems. Journal of Agricultural and Food Chemistry, 55( 15), 6285-6291. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i15/pdf/jf063497q.pdf -
NLM
Cardoso DR, Olsen K, Skibstede LH. Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogenous and heterogenous aqueous food model systems [Internet]. Journal of Agricultural and Food Chemistry. 2007 ; 55( 15): 6285-6291.[citado 2025 dez. 29 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i15/pdf/jf063497q.pdf -
Vancouver
Cardoso DR, Olsen K, Skibstede LH. Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogenous and heterogenous aqueous food model systems [Internet]. Journal of Agricultural and Food Chemistry. 2007 ; 55( 15): 6285-6291.[citado 2025 dez. 29 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i15/pdf/jf063497q.pdf - Aspectos da interação entre compostos fenólicos e proteinas do soro do leite e a sua influência na atividade antioxidante do produto
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