Beer redox stability conferred by thiol-containing peptides and proteins: a kinetic study of 1-hydroxyethyl radical scavenging ability (2013)
- Authors:
- Autor USP: CARDOSO, DANIEL RODRIGUES - IQSC
- Unidade: IQSC
- Subjects: QUÍMICA ANALÍTICA; CINÉTICA QUÍMICA
- Language: Inglês
- Imprenta:
- Source:
- Título: Book of abstracts
- Conference titles: Annual Meeting of American Society of Brewing Chemists -ASBC
-
ABNT
ALMEIDA, Natália Ellen Castilho de et al. Beer redox stability conferred by thiol-containing peptides and proteins: a kinetic study of 1-hydroxyethyl radical scavenging ability. 2013, Anais.. Tucson: Instituto de Química de São Carlos, Universidade de São Paulo, 2013. Disponível em: http://www.asbcnet.org/meetings/pdfs/2013ProgBk.pdf. Acesso em: 29 dez. 2025. -
APA
Almeida, N. E. C. de, Andersen, M. L., Lund, M. N., & Cardoso, D. R. (2013). Beer redox stability conferred by thiol-containing peptides and proteins: a kinetic study of 1-hydroxyethyl radical scavenging ability. In Book of abstracts. Tucson: Instituto de Química de São Carlos, Universidade de São Paulo. Recuperado de http://www.asbcnet.org/meetings/pdfs/2013ProgBk.pdf -
NLM
Almeida NEC de, Andersen ML, Lund MN, Cardoso DR. Beer redox stability conferred by thiol-containing peptides and proteins: a kinetic study of 1-hydroxyethyl radical scavenging ability [Internet]. Book of abstracts. 2013 ;[citado 2025 dez. 29 ] Available from: http://www.asbcnet.org/meetings/pdfs/2013ProgBk.pdf -
Vancouver
Almeida NEC de, Andersen ML, Lund MN, Cardoso DR. Beer redox stability conferred by thiol-containing peptides and proteins: a kinetic study of 1-hydroxyethyl radical scavenging ability [Internet]. Book of abstracts. 2013 ;[citado 2025 dez. 29 ] Available from: http://www.asbcnet.org/meetings/pdfs/2013ProgBk.pdf - Aspectos da interação entre compostos fenólicos e proteinas do soro do leite e a sua influência na atividade antioxidante do produto
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