Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans (2013)
- Authors:
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodres.2012.11.015
- Subjects: FLAVONÓIDES; METABOLISMO; ISOFLAVONAS
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 51, n. 1, p. 8-14, 2013
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
BALISTEIRO, Diully Mata e ROMBALDI, Cesar Valmor e GENOVESE, Maria Inês. Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans. Food Research International, v. 51, n. 1, p. 8-14, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2012.11.015. Acesso em: 19 out. 2024. -
APA
Balisteiro, D. M., Rombaldi, C. V., & Genovese, M. I. (2013). Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans. Food Research International, 51( 1), 8-14. doi:10.1016/j.foodres.2012.11.015 -
NLM
Balisteiro DM, Rombaldi CV, Genovese MI. Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans [Internet]. Food Research International. 2013 ; 51( 1): 8-14.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/j.foodres.2012.11.015 -
Vancouver
Balisteiro DM, Rombaldi CV, Genovese MI. Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans [Internet]. Food Research International. 2013 ; 51( 1): 8-14.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/j.foodres.2012.11.015 - Isoflavonas en soya y productos de soja: efecto del procesamiento
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Informações sobre o DOI: 10.1016/j.foodres.2012.11.015 (Fonte: oaDOI API)
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