Phytosterols Content in Vegetable Oils of Brazil: Coconut, Safflower, Linseed and Evening Primrose (2020)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- DOI: 10.1590/1678-4324-2020190216
- Subjects: SUBPRODUTOS AGRÍCOLAS; ESTEROIDES; ÓLEOS VEGETAIS; DOENÇAS CARDIOVASCULARES; NEOPLASIAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Archives of Biology and Technology (online)
- ISSN: 1678-4324
- Volume/Número/Paginação/Ano: v.63, art. e20190216 [8p.], 2020
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
SILVA, Simone Alves da e SAMPAIO, Geni Rodrigues e TORRES, Elizabeth Aparecida Ferraz da Silva. Phytosterols Content in Vegetable Oils of Brazil: Coconut, Safflower, Linseed and Evening Primrose. Brazilian Archives of Biology and Technology (online), v. 63, p. art. e20190216 [8], 2020Tradução . . Disponível em: https://doi.org/10.1590/1678-4324-2020190216. Acesso em: 06 maio 2026. -
APA
Silva, S. A. da, Sampaio, G. R., & Torres, E. A. F. da S. (2020). Phytosterols Content in Vegetable Oils of Brazil: Coconut, Safflower, Linseed and Evening Primrose. Brazilian Archives of Biology and Technology (online), 63, art. e20190216 [8]. doi:10.1590/1678-4324-2020190216 -
NLM
Silva SA da, Sampaio GR, Torres EAF da S. Phytosterols Content in Vegetable Oils of Brazil: Coconut, Safflower, Linseed and Evening Primrose [Internet]. Brazilian Archives of Biology and Technology (online). 2020 ;63 art. e20190216 [8].[citado 2026 maio 06 ] Available from: https://doi.org/10.1590/1678-4324-2020190216 -
Vancouver
Silva SA da, Sampaio GR, Torres EAF da S. Phytosterols Content in Vegetable Oils of Brazil: Coconut, Safflower, Linseed and Evening Primrose [Internet]. Brazilian Archives of Biology and Technology (online). 2020 ;63 art. e20190216 [8].[citado 2026 maio 06 ] Available from: https://doi.org/10.1590/1678-4324-2020190216 - Cholesterol oxidation in fish and fish products
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