Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole) (2019)
- Authors:
- USP affiliated authors: TRINDADE, CARMEN SILVIA FAVARO - FZEA ; VIEGAS, ELISABETE MARIA MACEDO - FZEA ; GUIMARÃES, JUDITE DAS GRAÇAS LAPA - FZEA ; MARCELINO, ALINE DELGADO - FZEA ; RODRIGUES, LARISSA DA CUNHA - FZEA
- Unidade: FZEA
- Subjects: ANTIOXIDANTES; SECAGEM DE ALIMENTOS; PEIXES
- Language: Inglês
- Imprenta:
- Publisher: University of Algarve
- Publisher place: Faro
- Date published: 2019
- Source:
- Conference titles: Iberoamerican Congress of Food Engineering - CIBIA
-
ABNT
SIMBINE, Emelda Orlando et al. Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). 2019, Anais.. Faro: University of Algarve, 2019. . Acesso em: 12 mar. 2026. -
APA
Simbine, E. O., Rodrigues, L. da C., Marcelino, A. D., Enke, D. B. S., Fávaro-Trindade, C. S., Viegas, E. M. M., & Lapa-Guimarães, J. das G. (2019). Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. -
NLM
Simbine EO, Rodrigues L da C, Marcelino AD, Enke DBS, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2026 mar. 12 ] -
Vancouver
Simbine EO, Rodrigues L da C, Marcelino AD, Enke DBS, Fávaro-Trindade CS, Viegas EMM, Lapa-Guimarães J das G. Cinnamomum zeylanicum extracts reduces lipid oxidation in mechabically separated meat of broadband anchovy (Anchoviella lepindentostole). e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2026 mar. 12 ] - Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish
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