Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties (2019)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1016/j.jff.2018.12.002
- Subjects: PROBIÓTICOS; COMPOSTOS FENÓLICOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Functional Foods
- ISSN: 1756-4646
- Volume/Número/Paginação/Ano: v. 52, p. 724-733, 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ALBUQUERQUE, Marcela Albuquerque Cavalcanti de et al. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties. Journal of Functional Foods, v. 52, p. 724-733, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jff.2018.12.002. Acesso em: 25 jan. 2026. -
APA
Albuquerque, M. A. C. de, Levit, R., Carolina, B., Bedani, R., LeBlanc, A. de M. de, Saad, S. M. I., & LeBlanc, J. G. (2019). Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties. Journal of Functional Foods, 52, 724-733. doi:10.1016/j.jff.2018.12.002 -
NLM
Albuquerque MAC de, Levit R, Carolina B, Bedani R, LeBlanc A de M de, Saad SMI, LeBlanc JG. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties [Internet]. Journal of Functional Foods. 2019 ; 52 724-733.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.jff.2018.12.002 -
Vancouver
Albuquerque MAC de, Levit R, Carolina B, Bedani R, LeBlanc A de M de, Saad SMI, LeBlanc JG. Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties [Internet]. Journal of Functional Foods. 2019 ; 52 724-733.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.jff.2018.12.002 - Avaliação sensorial de queijo fresco cremoso simbiótico
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- Impact of fruit by-products and specific carbohydrates on growth of starter cultures and probiotic strains
- Folate production by starter and probiotic cultures using a culture media supplemented with amaranth flour, mango and okara by-products
Informações sobre o DOI: 10.1016/j.jff.2018.12.002 (Fonte: oaDOI API)
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