Oxidation stability of brown and yellow flaxseed oils available at the market (2015)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: OXIDAÇÃO; ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 51, suppl. 1, p. 45 res. FCF086, 2015
- Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo
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ABNT
PAIVA, Aline Tomaz de e KESSUANE, Maria Carolina Gomes e CASTRO, Inar Alves de. Oxidation stability of brown and yellow flaxseed oils available at the market. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 14 out. 2024. , 2015 -
APA
Paiva, A. T. de, Kessuane, M. C. G., & Castro, I. A. de. (2015). Oxidation stability of brown and yellow flaxseed oils available at the market. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Paiva AT de, Kessuane MCG, Castro IA de. Oxidation stability of brown and yellow flaxseed oils available at the market. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 45 res. FCF086.[citado 2024 out. 14 ] -
Vancouver
Paiva AT de, Kessuane MCG, Castro IA de. Oxidation stability of brown and yellow flaxseed oils available at the market. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 45 res. FCF086.[citado 2024 out. 14 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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