The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines (2021)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- DOI: 10.1016/j.jfca.2021.104087
- Subjects: LIMÃO; FITOQUÍMICA; COLESTEROL; ÁCIDOS GRAXOS; OXIDAÇÃO
- Language: Inglês
- Imprenta:
- Publisher place: Estados Unidos
- Date published: 2021
- Source:
- Título do periódico: Journal of Food Composition and Analysis
- ISSN: 0889-1575
- Volume/Número/Paginação/Ano: v.104, art. 104087 [14p.], 2021
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CARVALHO, Isabella Oliveira Alves Moreira de et al. The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines. Journal of Food Composition and Analysis, v. 104, p. art. 104087 [14], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2021.104087. Acesso em: 27 set. 2024. -
APA
Carvalho, I. O. A. M. de, Oliveira, V. S. de, Chávez, D. W. H., Gamallo, O. D., Castro, R. N., Sawaya, A. C. H. F., et al. (2021). The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines. Journal of Food Composition and Analysis, 104, art. 104087 [14]. doi:10.1016/j.jfca.2021.104087 -
NLM
Carvalho IOAM de, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines [Internet]. Journal of Food Composition and Analysis. 2021 ;104 art. 104087 [14].[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.jfca.2021.104087 -
Vancouver
Carvalho IOAM de, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines [Internet]. Journal of Food Composition and Analysis. 2021 ;104 art. 104087 [14].[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.jfca.2021.104087 - Dynamics of Polyunsaturated Fatty Acid Uptake in Plasma, Liver and Blood Leukocytes After Parenteral Infusion of Fish Oil Lipid Emulsion
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Informações sobre o DOI: 10.1016/j.jfca.2021.104087 (Fonte: oaDOI API)
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