The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids (2018)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1002/jsfa.8739
- Subjects: ÁCIDOS GRAXOS OMEGA 3; OXIDAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of the Science of Food and Agriculture
- ISSN: 0022-5142
- Volume/Número/Paginação/Ano: v. 98, n. 7, p. 2518-2529, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
AGNES, Thamyris Dias Fabiano e ROSCHEL, Gabriela Grassmann e CASTRO, Inar Alves de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids. Journal of the Science of Food and Agriculture, v. 98, n. 7, p. 2518-2529, 2018Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8739. Acesso em: 28 out. 2024. -
APA
Agnes, T. D. F., Roschel, G. G., & Castro, I. A. de. (2018). The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids. Journal of the Science of Food and Agriculture, 98( 7), 2518-2529. doi:10.1002/jsfa.8739 -
NLM
Agnes TDF, Roschel GG, Castro IA de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 7): 2518-2529.[citado 2024 out. 28 ] Available from: https://doi.org/10.1002/jsfa.8739 -
Vancouver
Agnes TDF, Roschel GG, Castro IA de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 7): 2518-2529.[citado 2024 out. 28 ] Available from: https://doi.org/10.1002/jsfa.8739 - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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Informações sobre o DOI: 10.1002/jsfa.8739 (Fonte: oaDOI API)
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