Oxidative stability of functional phytosterol-enriched dark chocolate (2014)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1016/j.lwt.2013.09.002
- Subjects: CHOCOLATE; ALIMENTOS FUNCIONAIS
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 55, n. 2, p. 444-451, 2014
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
- Licença: cc-by
-
ABNT
BOTELLO, Patrícia Borges et al. Oxidative stability of functional phytosterol-enriched dark chocolate. LWT - Food Science and Technology, v. 55, n. 2, p. 444-451, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.09.002. Acesso em: 28 dez. 2025. -
APA
Botello, P. B., Galasso, M., Dias, V., Mandrioli, M., Lobato, L. P., Rodriguez Estrada, M. T., & Castro, I. A. de. (2014). Oxidative stability of functional phytosterol-enriched dark chocolate. LWT - Food Science and Technology, 55( 2), 444-451. doi:10.1016/j.lwt.2013.09.002 -
NLM
Botello PB, Galasso M, Dias V, Mandrioli M, Lobato LP, Rodriguez Estrada MT, Castro IA de. Oxidative stability of functional phytosterol-enriched dark chocolate [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2): 444-451.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.lwt.2013.09.002 -
Vancouver
Botello PB, Galasso M, Dias V, Mandrioli M, Lobato LP, Rodriguez Estrada MT, Castro IA de. Oxidative stability of functional phytosterol-enriched dark chocolate [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2): 444-451.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.lwt.2013.09.002 - The use of factorial design to accelerate the oxidation of oils containing different types of omega-3 fatty acids
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Informações sobre o DOI: 10.1016/j.lwt.2013.09.002 (Fonte: oaDOI API)
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