Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation (2017)
- Authors:
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- DOI: 10.1016/j.procbio.2017.05.017
- Subjects: CAMU-CAMU; ANTIOXIDANTES
- Language: Inglês
- Imprenta:
- Source:
- Título: Process Biochemistry
- ISSN: 1359-5113
- Volume/Número/Paginação/Ano: v. 59, p. 133-140, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
FUJITA, Alice et al. Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation. Process Biochemistry, v. 59, p. 133-140, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.procbio.2017.05.017. Acesso em: 14 out. 2024. -
APA
Fujita, A., Sarkar, D., Genovese, M. I., & Shetty, K. (2017). Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation. Process Biochemistry, 59, 133-140. doi:10.1016/j.procbio.2017.05.017 -
NLM
Fujita A, Sarkar D, Genovese MI, Shetty K. Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation [Internet]. Process Biochemistry. 2017 ; 59 133-140.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.procbio.2017.05.017 -
Vancouver
Fujita A, Sarkar D, Genovese MI, Shetty K. Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation [Internet]. Process Biochemistry. 2017 ; 59 133-140.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.procbio.2017.05.017 - Isoflavonas en soya y productos de soja: efecto del procesamiento
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Informações sobre o DOI: 10.1016/j.procbio.2017.05.017 (Fonte: oaDOI API)
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