Development of a new soy-based dessert with passion fruit (2009)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: SOJA; SUPLEMENTAÇÃO ALIMENTAR
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- Volume/Número/Paginação/Ano: v. 45, suppl. 1, p.59 res. FCF113, 2009
- Conference titles: Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo
-
ABNT
GRANATO, Daniel et al. Development of a new soy-based dessert with passion fruit. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 19 set. 2024. , 2009 -
APA
Granato, D., Ribeiro, J. C. B., Favalli, G. B., Masson, M. L., & Castro, I. A. de. (2009). Development of a new soy-based dessert with passion fruit. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Granato D, Ribeiro JCB, Favalli GB, Masson ML, Castro IA de. Development of a new soy-based dessert with passion fruit. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 59 res. FCF113.[citado 2024 set. 19 ] -
Vancouver
Granato D, Ribeiro JCB, Favalli GB, Masson ML, Castro IA de. Development of a new soy-based dessert with passion fruit. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 59 res. FCF113.[citado 2024 set. 19 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
- Oxidative stability of edible oils containing different types of omega-3 fatty acids
- Statin dose reduction by complementary diet therapy: a pilot study
- Effect of long-term consumption of partially oxidized N6 fatty acids on atherosclerosis in ldlr-/- mice
- Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
- Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
- Biomarkers of oxidative stress in humansand rats supplemented with eicosapentaenoic and docosahexaenoic fatty acids
- Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology
- Free radical scavenger and antioxidant capacity correlation of tocopherol and trolox measured by three in vitro methodologies
- Avaliação da estabilidade de salsichas contendo uma mistura de proteínas de soja e pectina com alto grau de metoxilação como agente emulsificante
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas