Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life (2011)
- Autores:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1007/s00217-011-1493-x
- Assuntos: ANTIOXIDANTES (ATIVIDADE); OXIDAÇÃO; PEROXIDASE
- Idioma: Inglês
- Fonte:
- Título: European Food Research and Technology
- ISSN: 1438-2377
- Volume/Número/Paginação/Ano: v. 233, n. 1, p. 109-116, 2011
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ZAJDENWERG, Camile et al. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life. European Food Research and Technology, v. 233, n. 1, p. 109-116, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-011-1493-x. Acesso em: 14 out. 2024. -
APA
Zajdenwerg, C., Franco, G. F., Alamed, J., Decker, E. A., & Castro, I. A. de. (2011). Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life. European Food Research and Technology, 233( 1), 109-116. doi:10.1007/s00217-011-1493-x -
NLM
Zajdenwerg C, Franco GF, Alamed J, Decker EA, Castro IA de. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life [Internet]. European Food Research and Technology. 2011 ; 233( 1): 109-116.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-011-1493-x -
Vancouver
Zajdenwerg C, Franco GF, Alamed J, Decker EA, Castro IA de. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life [Internet]. European Food Research and Technology. 2011 ; 233( 1): 109-116.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-011-1493-x - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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Informações sobre o DOI: 10.1007/s00217-011-1493-x (Fonte: oaDOI API)
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