Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells (2021)
- Authors:
- Autor USP: FABI, JOÃO PAULO - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodres.2021.110466
- Subjects: NEOPLASIAS COLORRETAIS; HIDRÓLISE; POLISSACARÍDEOS; FIBRAS NA DIETA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 147, p. 1-10 art. 110466, 2021
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
PAESANI, Candela et al. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Research International, v. 147, p. 1-10 art. 110466, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110466. Acesso em: 21 jan. 2026. -
APA
Paesani, C., Degano, A. L., Zalosnik, I., Zalosnik, M. I., Fabi, J. P., & Pérez, G. T. (2021). Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Research International, 147, 1-10 art. 110466. doi:10.1016/j.foodres.2021.110466 -
NLM
Paesani C, Degano AL, Zalosnik I, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells [Internet]. Food Research International. 2021 ; 147 1-10 art. 110466.[citado 2026 jan. 21 ] Available from: https://doi.org/10.1016/j.foodres.2021.110466 -
Vancouver
Paesani C, Degano AL, Zalosnik I, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells [Internet]. Food Research International. 2021 ; 147 1-10 art. 110466.[citado 2026 jan. 21 ] Available from: https://doi.org/10.1016/j.foodres.2021.110466 - Depolymerization and solubilization of galacturonan during papaya ripening mainly caused by a coordinated action of pectinases
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Informações sobre o DOI: 10.1016/j.foodres.2021.110466 (Fonte: oaDOI API)
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