Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions (2010)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1007/s11746-010-1556-3
- Subjects: LINHAÇA; PEIXES; ÁCIDOS GRAXOS; OXIDAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of the American Oil Chemists Society
- ISSN: 0003-021X
- Volume/Número/Paginação/Ano: v. 87, n. 7, p. 771-780, 2010
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
DECKER, Eric A e ALAMED, Jean e CASTRO, Inar Alves de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions. Journal of the American Oil Chemists Society, v. 87, n. 7, p. 771-780, 2010Tradução . . Disponível em: https://doi.org/10.1007/s11746-010-1556-3. Acesso em: 23 jan. 2026. -
APA
Decker, E. A., Alamed, J., & Castro, I. A. de. (2010). Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions. Journal of the American Oil Chemists Society, 87( 7), 771-780. doi:10.1007/s11746-010-1556-3 -
NLM
Decker EA, Alamed J, Castro IA de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions [Internet]. Journal of the American Oil Chemists Society. 2010 ; 87( 7): 771-780.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1007/s11746-010-1556-3 -
Vancouver
Decker EA, Alamed J, Castro IA de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions [Internet]. Journal of the American Oil Chemists Society. 2010 ; 87( 7): 771-780.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1007/s11746-010-1556-3 - Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
- Combined bioactive suplemmentation improves cardiovascular markersin statin treated patients
- Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages
- Associação entre atividade antioxidante in vitro e características químicas, cromáticas e comerciais de vinhos tintos brasileiros
- Cientistas avaliam o potencial do ômega 3 para amenizar inflamação na COVID-19 [Depoimento]
- Combination of omega 3 and statins on oxidative stress of moderately hyperlipidemic women
- Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants
- Lipophilization affects the antioxidant capacity of sinapic acid alkyl esters
- The use of factorial design to accelerate the oxidation of oils containing different types of omega-3 fatty acids
- The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids
Informações sobre o DOI: 10.1007/s11746-010-1556-3 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
