Should we ban total phenolics and antioxidant screening methods?: The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products (2019)
- Authors:
- USP affiliated authors: CAMARGO, ADRIANO COSTA DE - FSP ; ALENCAR, SEVERINO MATIAS DE - ESALQ
- Unidades: FSP; ESALQ
- DOI: 10.1016/j.foodchem.2019.03.145
- Subjects: ANTIOXIDANTES; COMPOSTOS FENÓLICOS; CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA; UVA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 290, p. 229-238, 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
CAMARGO, Adriano Costa de et al. Should we ban total phenolics and antioxidant screening methods?: The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products. Food Chemistry, v. 290, p. 229-238, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.03.145. Acesso em: 13 fev. 2026. -
APA
Camargo, A. C. de, Biasoto, A. C. T., Schwember, A. R., Granato, D., Rasera, G. B., Franchin, M., et al. (2019). Should we ban total phenolics and antioxidant screening methods?: The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products. Food Chemistry, 290, 229-238. doi:10.1016/j.foodchem.2019.03.145 -
NLM
Camargo AC de, Biasoto ACT, Schwember AR, Granato D, Rasera GB, Franchin M, Rosalen PL, Alencar SM, Shahidi F. Should we ban total phenolics and antioxidant screening methods?: The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products [Internet]. Food Chemistry. 2019 ; 290 229-238.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2019.03.145 -
Vancouver
Camargo AC de, Biasoto ACT, Schwember AR, Granato D, Rasera GB, Franchin M, Rosalen PL, Alencar SM, Shahidi F. Should we ban total phenolics and antioxidant screening methods?: The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products [Internet]. Food Chemistry. 2019 ; 290 229-238.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2019.03.145 - Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation
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Informações sobre o DOI: 10.1016/j.foodchem.2019.03.145 (Fonte: oaDOI API)
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