Artigo de periodico

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers (2016)

• Authors:
  • Fernandes, Rafaella de Paula Paseto
  • Trindade, Marco Antonio
  • Tonin, Fernando Gustavo
  • Lima, César Gonçalves de
  • Pugine, Silvana Marina Piccoli
  • Munekata, Paulo Eduardo Sichetti
  • Lorenzo Rodríguez, José M
  • Melo, Mariza Pires de
• USP affiliated authors: TRINDADE, MARCO ANTONIO - FZEA ; TONIN, FERNANDO GUSTAVO - FZEA ; LIMA, CESAR GONCALVES DE - FZEA ; PUGINE, SILVANA MARINA PICCOLI - FZEA ; MELO, MARIZA PIRES DE - FZEA
• Unidade: FZEA
• DOI: 10.1007/s13197-015-1994-x
• Subjects: PRODUTOS NATURAIS; ANTIOXIDANTES; CARNES E DERIVADOS; CORDEIROS; ANÁLISE SENSORIAL DE ALIMENTOS
• Language: Inglês
• Imprenta:
  • Publisher place: New Delhi
  • Date published: 2016
• Source:
  • Título do periódico: Journal of Food Science and Technology
  • ISSN: 0022-1155
  • Volume/Número/Paginação/Ano: v. 53, n. 1, p. 451-460, Jan. 2016

Informações sobre o DOI: 10.1007/s13197-015-1994-x (Fonte: oaDOI API)
• Este periódico é de assinatura
• Este artigo é de acesso aberto
• URL de acesso aberto
• Cor do Acesso Aberto: green

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How to cite

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• ABNT

  FERNANDES, Rafaella de Paula Paseto et al. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, v. 53, n. Ja 2016, p. 451-460, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-015-1994-x. Acesso em: 16 abr. 2024.

• APA

  Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Lima, C. G. de, Pugine, S. M. P., Munekata, P. E. S., et al. (2016). Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, 53( Ja 2016), 451-460. doi:10.1007/s13197-015-1994-x

• NLM

  Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1007/s13197-015-1994-x

• Vancouver

  Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1007/s13197-015-1994-x

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