Inajá oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit (2021)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; SILVA, ANNA PAULA DE SOUZA - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2021.110353
- Subjects: ANTIOXIDANTES; COMPOSTOS FENÓLICOS; FRUTAS; ÓLEOS VEGETAIS; POLIFENÓIS; RESÍDUOS INDUSTRIAIS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 144, art. 110353, p. 1-9, 2021
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: bronze
- Licença: publisher-specific-oa
-
ABNT
SILVA, Anna Paula de Souza et al. Inajá oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit. Food Research International, v. 144, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110353. Acesso em: 03 dez. 2025. -
APA
Silva, A. P. de S., Rosalen, P. L., Camargo, A. C. de, Lazarini, J. G., Rocha, G., Shahidi, F., et al. (2021). Inajá oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit. Food Research International, 144, 1-9. doi:10.1016/j.foodres.2021.110353 -
NLM
Silva AP de S, Rosalen PL, Camargo AC de, Lazarini JG, Rocha G, Shahidi F, Franchin M, Alencar SM de. Inajá oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit [Internet]. Food Research International. 2021 ; 144 1-9.[citado 2025 dez. 03 ] Available from: https://doi.org/10.1016/j.foodres.2021.110353 -
Vancouver
Silva AP de S, Rosalen PL, Camargo AC de, Lazarini JG, Rocha G, Shahidi F, Franchin M, Alencar SM de. Inajá oil processing by-product: A novel source of bioactive catechins and procyanidins from a Brazilian native fruit [Internet]. Food Research International. 2021 ; 144 1-9.[citado 2025 dez. 03 ] Available from: https://doi.org/10.1016/j.foodres.2021.110353 - Phenolic profile and the antioxidant, anti-inflammatory, and antimicrobial properties of açaí (Euterpe oleracea) meal: a prospective study
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Informações sobre o DOI: 10.1016/j.foodres.2021.110353 (Fonte: oaDOI API)
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