The anticholesterol oxidation effects of garlic ( L.) and leek ( L.) in frozen fish burgers submitted to grilling (2020)
- Authors:
- USP affiliated authors: TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; FREITAS, ROSANA APARECIDA MANOLIO SOARES - FSP ; SAMPAIO, GENI RODRIGUES - FSP ; GUIZELLINI, GLORIA MARIA - FSP ; SOARES, MAIARA JUREMA - FSP
- Unidade: FSP
- DOI: 10.1111/1750-3841.15344
- Subjects: ALHO; ALHO-PORRO; HAMBÚRGUER; PEIXES; ANTIOXIDANTES; COLESTEROL; OXIDAÇÃO
- Agências de fomento:
- Language: Português
- Imprenta:
- Publisher place: Estados Unidos
- Date published: 2020
- Source:
- Título: Journal of Food Science
- ISSN: 0022-1147
- Volume/Número/Paginação/Ano: v.85, n.8, p. 2416-2426, 2020
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
GUIZELLINI, Gloria Maria et al. The anticholesterol oxidation effects of garlic ( L.) and leek ( L.) in frozen fish burgers submitted to grilling. Journal of Food Science, v. 85, n. 8, p. 2416-2426, 2020Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15344. Acesso em: 02 abr. 2026. -
APA
Guizellini, G. M., Torres, E. A. F. da S., Freitas, R. A. M. S., Saldanha, T., Sawaya, A. C. H. F., Gamallo, O. D., et al. (2020). The anticholesterol oxidation effects of garlic ( L.) and leek ( L.) in frozen fish burgers submitted to grilling. Journal of Food Science, 85( 8), 2416-2426. doi:10.1111/1750-3841.15344 -
NLM
Guizellini GM, Torres EAF da S, Freitas RAMS, Saldanha T, Sawaya ACHF, Gamallo OD, Soares MJ, Oliveira VS de, Sampaio GR. The anticholesterol oxidation effects of garlic ( L.) and leek ( L.) in frozen fish burgers submitted to grilling [Internet]. Journal of Food Science. 2020 ;85( 8): 2416-2426.[citado 2026 abr. 02 ] Available from: https://doi.org/10.1111/1750-3841.15344 -
Vancouver
Guizellini GM, Torres EAF da S, Freitas RAMS, Saldanha T, Sawaya ACHF, Gamallo OD, Soares MJ, Oliveira VS de, Sampaio GR. The anticholesterol oxidation effects of garlic ( L.) and leek ( L.) in frozen fish burgers submitted to grilling [Internet]. Journal of Food Science. 2020 ;85( 8): 2416-2426.[citado 2026 abr. 02 ] Available from: https://doi.org/10.1111/1750-3841.15344 - A comprehensive review of the occurrence of polycyclic aromatic hydrocarbons (PAHs) in Brazilian foods and its implications for global food safety
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