Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna (2021)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; DANTAS, NATALIE MARINHO - FSP
- Unidade: FSP
- DOI: 10.1016/j.foodchem.2021.129334
- Subjects: ATUM; SALMOURA; ÓLEOS VEGETAIS; ÁCIDOS GRAXOS; COLESTEROL
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: United Kingdom
- Date published: 2021
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v.352, art. 129334 [10p.], 2021
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
DANTAS, Natalie Marinho et al. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna. Food Chemistry, v. 352, p. art. 129334 [10], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129334. Acesso em: 11 abr. 2026. -
APA
Dantas, N. M., Oliveira, V. S. de, Sampaio, G. R., Chrysostomo, Y. S. K., Chávez, D. W. H., Gamallo, O. D., et al. (2021). Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna. Food Chemistry, 352, art. 129334 [10]. doi:10.1016/j.foodchem.2021.129334 -
NLM
Dantas NM, Oliveira VS de, Sampaio GR, Chrysostomo YSK, Chávez DWH, Gamallo OD, Sawaya ACHF, Torres EAF da S, Saldanha T. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna [Internet]. Food Chemistry. 2021 ;352 art. 129334 [10].[citado 2026 abr. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129334 -
Vancouver
Dantas NM, Oliveira VS de, Sampaio GR, Chrysostomo YSK, Chávez DWH, Gamallo OD, Sawaya ACHF, Torres EAF da S, Saldanha T. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna [Internet]. Food Chemistry. 2021 ;352 art. 129334 [10].[citado 2026 abr. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129334 - Cholesterol oxidation in fish and fish products
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