Utilization of response surface methodology in the development of a pesto sauce to maximize its antioxidant activity (2007)
- Authors:
- Autor USP: TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- Subjects: METODOLOGIA CIENTÍFICA; MOLHOS; ALIMENTOS FUNCIONAIS
- Language: Inglês
- Imprenta:
- Publisher: USP : BRASILFOODS : FAO
- Publisher place: São Paulo
- Date published: 2007
- Source:
- Conference titles: International Food Data Conference
-
ABNT
AFONSO, Guilherme et al. Utilization of response surface methodology in the development of a pesto sauce to maximize its antioxidant activity. 2007, Anais.. São Paulo: USP : BRASILFOODS : FAO, 2007. . Acesso em: 25 fev. 2026. -
APA
Afonso, G., Monteiro, M. P., Sampaio, G. R., & Torres, E. A. F. da S. (2007). Utilization of response surface methodology in the development of a pesto sauce to maximize its antioxidant activity. In Food composition and biodiversity. São Paulo: USP : BRASILFOODS : FAO. -
NLM
Afonso G, Monteiro MP, Sampaio GR, Torres EAF da S. Utilization of response surface methodology in the development of a pesto sauce to maximize its antioxidant activity. Food composition and biodiversity. 2007 ;[citado 2026 fev. 25 ] -
Vancouver
Afonso G, Monteiro MP, Sampaio GR, Torres EAF da S. Utilization of response surface methodology in the development of a pesto sauce to maximize its antioxidant activity. Food composition and biodiversity. 2007 ;[citado 2026 fev. 25 ] - Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs
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