Evaluation of polyunsaturated fatty acids omega-3 capsules label according to brazilian legislation guidelines (2014)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: ÁCIDOS GRAXOS OMEGA 3; DOENÇAS CARDIOVASCULARES
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 50, suppl. 1, p. 25 res. FCF046, 2014
- Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences
-
ABNT
HERNANDEZ, Tatiana Dagli e CASTRO, Inar Alves de. Evaluation of polyunsaturated fatty acids omega-3 capsules label according to brazilian legislation guidelines. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 12 set. 2024. , 2014 -
APA
Hernandez, T. D., & Castro, I. A. de. (2014). Evaluation of polyunsaturated fatty acids omega-3 capsules label according to brazilian legislation guidelines. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Hernandez TD, Castro IA de. Evaluation of polyunsaturated fatty acids omega-3 capsules label according to brazilian legislation guidelines. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 25 res. FCF046.[citado 2024 set. 12 ] -
Vancouver
Hernandez TD, Castro IA de. Evaluation of polyunsaturated fatty acids omega-3 capsules label according to brazilian legislation guidelines. Brazilian Journal of Pharmaceutical Sciences. 2014 ; 50 25 res. FCF046.[citado 2024 set. 12 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
- Oxidative stability of edible oils containing different types of omega-3 fatty acids
- Statin dose reduction by complementary diet therapy: a pilot study
- Effect of long-term consumption of partially oxidized N6 fatty acids on atherosclerosis in ldlr-/- mice
- Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
- Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
- Biomarkers of oxidative stress in humansand rats supplemented with eicosapentaenoic and docosahexaenoic fatty acids
- Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology
- Free radical scavenger and antioxidant capacity correlation of tocopherol and trolox measured by three in vitro methodologies
- Avaliação da estabilidade de salsichas contendo uma mistura de proteínas de soja e pectina com alto grau de metoxilação como agente emulsificante
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
