Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders (2021)
- Authors:
- USP affiliated authors: VANIN, FERNANDA MARIA - FZEA ; CARVALHO, ROSEMARY APARECIDA DE - FZEA ; CHAGAS, EDUARDO GALVÃO LEITE DAS - FZEA ; GARCIA, VITOR AUGUSTO DOS SANTOS - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.lwt.2020.110472
- Subjects: DESPERDÍCIO DE ALIMENTOS; CAMU-CAMU; SECAGEM DE ALIMENTOS; BISCOITOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 137, art. 110472, p. 1-8, Feb. 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CHAGAS, Eduardo Galvão Leite das et al. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT - Food Science and Technology, v. 137, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110472. Acesso em: 24 abr. 2025. -
APA
Chagas, E. G. L. das, Vanin, F. M., Garcia, V. A. dos S., Yoshida, C. M. P., & Carvalho, R. A. de. (2021). Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT - Food Science and Technology, 137, 1-8. doi:10.1016/j.lwt.2020.110472 -
NLM
Chagas EGL das, Vanin FM, Garcia VA dos S, Yoshida CMP, Carvalho RA de. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders [Internet]. LWT - Food Science and Technology. 2021 ; 137 1-8.[citado 2025 abr. 24 ] Available from: https://doi.org/10.1016/j.lwt.2020.110472 -
Vancouver
Chagas EGL das, Vanin FM, Garcia VA dos S, Yoshida CMP, Carvalho RA de. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders [Internet]. LWT - Food Science and Technology. 2021 ; 137 1-8.[citado 2025 abr. 24 ] Available from: https://doi.org/10.1016/j.lwt.2020.110472 - Oral films with addition mushroom (Agaricus bisporus) as a source of active compounds
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Informações sobre o DOI: 10.1016/j.lwt.2020.110472 (Fonte: oaDOI API)
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