Evaluation of the stability of herbs after 1 year of storage under room temperature through methodology of folin-ciocalteau (2013)
- Authors:
- USP affiliated authors: MELO, MARIZA PIRES DE - FZEA ; TRINDADE, MARCO ANTONIO - FZEA ; TONIN, FERNANDO GUSTAVO - FZEA ; PUGINE, SILVANA MARINA PICCOLI - FZEA
- Unidade: FZEA
- Subjects: COLORIMETRIA; ANTIOXIDANTES; ORÉGANO
- Language: Inglês
- Imprenta:
- Source:
- Conference titles: Simpósio Latino Americano de Ciência de Alimentos
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ABNT
FERNANDES, Rafaella de Paula Paseto et al. Evaluation of the stability of herbs after 1 year of storage under room temperature through methodology of folin-ciocalteau. 2013, Anais.. Campinas: UNICAMP, 2013. . Acesso em: 24 fev. 2026. -
APA
Fernandes, R. de P. P., Melo, M. P. de, Trindade, M. A., Tonin, F. G., Pugine, S. M. P., & Munekata, P. E. S. (2013). Evaluation of the stability of herbs after 1 year of storage under room temperature through methodology of folin-ciocalteau. In Resumos SLACA; ciência de alimentos: impacto na nutrição e saúde. Campinas: UNICAMP. -
NLM
Fernandes R de PP, Melo MP de, Trindade MA, Tonin FG, Pugine SMP, Munekata PES. Evaluation of the stability of herbs after 1 year of storage under room temperature through methodology of folin-ciocalteau. Resumos SLACA; ciência de alimentos: impacto na nutrição e saúde. 2013 ;[citado 2026 fev. 24 ] -
Vancouver
Fernandes R de PP, Melo MP de, Trindade MA, Tonin FG, Pugine SMP, Munekata PES. Evaluation of the stability of herbs after 1 year of storage under room temperature through methodology of folin-ciocalteau. Resumos SLACA; ciência de alimentos: impacto na nutrição e saúde. 2013 ;[citado 2026 fev. 24 ] - Sensory acceptance of lamb burger prepared with natural antioxidants
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