Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil (2022)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; SILVA, SIMONE ALVES DA - FSP ; GUIZELLINI, GLORIA MARIA - FSP
- Unidade: FSP
- DOI: 10.1007/s12161-022-02414-z
- Subjects: CONSUMO DE ALIMENTOS; SALAME; CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA; HIDROCARBONOS AROMÁTICOS; HIDROCARBONETOS POLICÍCLICOS; BRASIL
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Analytical Methods
- ISSN: 1936-9751
- Volume/Número/Paginação/Ano: [11p.], 2022
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SILVA, Simone Alves da et al. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil. Food Analytical Methods, p. [11], 2022Tradução . . Disponível em: https://doi.org/10.1007/s12161-022-02414-z. Acesso em: 27 dez. 2025. -
APA
Silva, S. A. da, Rossi, G. Z. de, Ossugui, M. M., Almeida, A. P. de, Guizellini, G. M., Sampaio, G. R., & Torres, E. A. F. da S. (2022). Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil. Food Analytical Methods, [11]. doi:10.1007/s12161-022-02414-z -
NLM
Silva SA da, Rossi GZ de, Ossugui MM, Almeida AP de, Guizellini GM, Sampaio GR, Torres EAF da S. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil [Internet]. Food Analytical Methods. 2022 ;[11].[citado 2025 dez. 27 ] Available from: https://doi.org/10.1007/s12161-022-02414-z -
Vancouver
Silva SA da, Rossi GZ de, Ossugui MM, Almeida AP de, Guizellini GM, Sampaio GR, Torres EAF da S. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil [Internet]. Food Analytical Methods. 2022 ;[11].[citado 2025 dez. 27 ] Available from: https://doi.org/10.1007/s12161-022-02414-z - Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system
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Informações sobre o DOI: 10.1007/s12161-022-02414-z (Fonte: oaDOI API)
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