Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts (2012)
- Authors:
- USP affiliated authors: VIEIRA, THAIS MARIA FERREIRA DE SOUZA - ESALQ ; D'ARCE, MARISA APARECIDA BISMARA REGITANO - ESALQ ; ALENCAR, SEVERINO MATIAS DE - ESALQ ; BRAZACA, SOLANGE GUIDOLIN CANNIATTI - ESALQ ; DOMINGUES, MARIA ANTONIA CALORI - ESALQ ; CAMARGO, ADRIANO COSTA DE - ESALQ
- Unidade: ESALQ
- DOI: 10.3390/ijms13032827
- Subjects: AMENDOIM; RADIAÇÃO GAMA; OXIDAÇÃO; ARMAZENAGEM DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Source:
- Título do periódico: International Journal of Molecular Sciences
- ISSN: 1422-0067
- Volume/Número/Paginação/Ano: v. 13, n. 3, p. 2827-2845, 2012
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
CAMARGO, Adriano Costa de et al. Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts. International Journal of Molecular Sciences, v. 13, n. 3, p. 2827-2845, 2012Tradução . . Disponível em: https://doi.org/10.3390/ijms13032827. Acesso em: 24 abr. 2024. -
APA
Camargo, A. C. de, Vieira, T. M. F. de S., Regitano-D'Arce, M. A. B., Alencar, S. M. de, Calori-Domingues, M. A., & Canniatti-Brazaca, S. G. (2012). Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts. International Journal of Molecular Sciences, 13( 3), 2827-2845. doi:10.3390/ijms13032827 -
NLM
Camargo AC de, Vieira TMF de S, Regitano-D'Arce MAB, Alencar SM de, Calori-Domingues MA, Canniatti-Brazaca SG. Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts [Internet]. International Journal of Molecular Sciences. 2012 ; 13( 3): 2827-2845.[citado 2024 abr. 24 ] Available from: https://doi.org/10.3390/ijms13032827 -
Vancouver
Camargo AC de, Vieira TMF de S, Regitano-D'Arce MAB, Alencar SM de, Calori-Domingues MA, Canniatti-Brazaca SG. Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts [Internet]. International Journal of Molecular Sciences. 2012 ; 13( 3): 2827-2845.[citado 2024 abr. 24 ] Available from: https://doi.org/10.3390/ijms13032827 - Chemical changes and oxidative stability of peanuts as affected by the dry-blanching
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Informações sobre o DOI: 10.3390/ijms13032827 (Fonte: oaDOI API)
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| Tipo | Nome | Link | |
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