Optimizing procedures for antioxidant phenolics extraction from skin and kernel of peanuts with contrasting levels of drought tolerance (2022)
- Authors:
- USP affiliated authors: MASSARIOLI, ADNA PRADO - ESALQ ; ALENCAR, SEVERINO MATIAS DE - ESALQ ; SARTORI, ALAN GIOVANINI DE OLIVEIRA - ESALQ
- Unidade: ESALQ
- DOI: 10.3390/foods11030449
- Subjects: AMENDOIM; DEFICIT HÍDRICO; ESPÉCIES REATIVAS DE OXIGÊNIO; FLAVONOIDES; SUPERFÍCIES DE RESPOSTA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
MASSARIOLI, Adna Prado et al. Optimizing procedures for antioxidant phenolics extraction from skin and kernel of peanuts with contrasting levels of drought tolerance. Foods, v. 11, n. 3, p. 1-14, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11030449. Acesso em: 17 fev. 2026. -
APA
Massarioli, A. P., Sartori, A. G. de O., Juliano, F. F., Santos, R. C. dos, Ramos, J. P. C., Lima, L. M. de, & Alencar, S. M. de. (2022). Optimizing procedures for antioxidant phenolics extraction from skin and kernel of peanuts with contrasting levels of drought tolerance. Foods, 11( 3), 1-14. doi:10.3390/foods11030449 -
NLM
Massarioli AP, Sartori AG de O, Juliano FF, Santos RC dos, Ramos JPC, Lima LM de, Alencar SM de. Optimizing procedures for antioxidant phenolics extraction from skin and kernel of peanuts with contrasting levels of drought tolerance [Internet]. Foods. 2022 ; 11( 3): 1-14.[citado 2026 fev. 17 ] Available from: https://doi.org/10.3390/foods11030449 -
Vancouver
Massarioli AP, Sartori AG de O, Juliano FF, Santos RC dos, Ramos JPC, Lima LM de, Alencar SM de. Optimizing procedures for antioxidant phenolics extraction from skin and kernel of peanuts with contrasting levels of drought tolerance [Internet]. Foods. 2022 ; 11( 3): 1-14.[citado 2026 fev. 17 ] Available from: https://doi.org/10.3390/foods11030449 - Lignans as new chemical markers of a certified Brazilian organic propolis
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Informações sobre o DOI: 10.3390/foods11030449 (Fonte: oaDOI API)
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