Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages (2013)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1177/1082013212442184
- Subjects: ANTIOXIDANTES; COMPOSTOS FENÓLICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Science and Technology International
- ISSN: 1082-0132
- Volume/Número/Paginação/Ano: v. 19, n. 1, p. 69-77, 2013
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
CAPITANI, Caroline Dário et al. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages. Food Science and Technology International, v. 19, n. 1, p. 69-77, 2013Tradução . . Disponível em: https://doi.org/10.1177/1082013212442184. Acesso em: 23 jan. 2026. -
APA
Capitani, C. D., Hatano, M. K., Marques, M. F., & Castro, I. A. de. (2013). Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages. Food Science and Technology International, 19( 1), 69-77. doi:10.1177/1082013212442184 -
NLM
Capitani CD, Hatano MK, Marques MF, Castro IA de. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages [Internet]. Food Science and Technology International. 2013 ; 19( 1): 69-77.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1177/1082013212442184 -
Vancouver
Capitani CD, Hatano MK, Marques MF, Castro IA de. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages [Internet]. Food Science and Technology International. 2013 ; 19( 1): 69-77.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1177/1082013212442184 - Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
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Informações sobre o DOI: 10.1177/1082013212442184 (Fonte: oaDOI API)
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