Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats (2013)
- Authors:
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodres.2013.07.041
- Subjects: ESTRESSE OXIDATIVO; JABUTICABA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 54, n. 1, p. 650-659, 2013
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
ALEZANDRO, Marcela Roquim e GRANATO, Daniel e GENOVESE, Maria Inês. Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats. Food Research International, v. 54, n. 1, p. 650-659, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.07.041. Acesso em: 28 mar. 2024. -
APA
Alezandro, M. R., Granato, D., & Genovese, M. I. (2013). Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats. Food Research International, 54( 1), 650-659. doi:10.1016/j.foodres.2013.07.041 -
NLM
Alezandro MR, Granato D, Genovese MI. Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats [Internet]. Food Research International. 2013 ; 54( 1): 650-659.[citado 2024 mar. 28 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.041 -
Vancouver
Alezandro MR, Granato D, Genovese MI. Jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian grape-like fruit, improves plasma lipid profile in streptozotocin-mediated oxidative stress in diabetic rats [Internet]. Food Research International. 2013 ; 54( 1): 650-659.[citado 2024 mar. 28 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.041 - Isoflavonas en soya y productos de soja: efecto del procesamiento
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Informações sobre o DOI: 10.1016/j.foodres.2013.07.041 (Fonte: oaDOI API)
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