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Filtros : "FCF" "POLISSACARÍDEOS" "Holanda" Removidos: "cx" "Indexado no MEDLINE" "COLEPICOLO NETO, PIO" Limpar

Filtros

Artigo de periodico
Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp (2024)
Pedrosa, Lucas de Freitas ; Kouzounis, Dimitrios; Schols, Henk; Vos, Paul de; Fabi, João Paulo
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: MARACUJÁ, POLISSACARÍDEOS, PECTINA, NEOPLASIAS COLORRETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEDROSA, Lucas de Freitas et al. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp. Carbohydrate Polymers, v. 335, p. 1-16 art. 122010, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2024.122010. Acesso em: 21 jun. 2024.
APA
Pedrosa, L. de F., Kouzounis, D., Schols, H., Vos, P. de, & Fabi, J. P. (2024). Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp. Carbohydrate Polymers, 335, 1-16 art. 122010. doi:10.1016/j.carbpol.2024.122010
NLM
Pedrosa L de F, Kouzounis D, Schols H, Vos P de, Fabi JP. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp [Internet]. Carbohydrate Polymers. 2024 ; 335 1-16 art. 122010.[citado 2024 jun. 21 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2024.122010
Vancouver
Pedrosa L de F, Kouzounis D, Schols H, Vos P de, Fabi JP. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp [Internet]. Carbohydrate Polymers. 2024 ; 335 1-16 art. 122010.[citado 2024 jun. 21 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2024.122010
Artigo de periodico
Pectin Interaction with immune receptors is modulated by ripening process in papayas (2020)
Prado, Samira Bernardino Ramos do; Beukema, Martin; Jermendi, Eva; Schols, Henk A; Vos, Paul de; Fabi, João Paulo
Source: Scientific Reports. Unidade: FCF
Subjects: MAMÃO, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRADO, Samira Bernardino Ramos do et al. Pectin Interaction with immune receptors is modulated by ripening process in papayas. Scientific Reports, v. 10, p. 1-11 art. 1690, 2020Tradução . . Disponível em: https://doi.org/10.1038/s41598-020-58311-0. Acesso em: 21 jun. 2024.
APA
Prado, S. B. R. do, Beukema, M., Jermendi, E., Schols, H. A., Vos, P. de, & Fabi, J. P. (2020). Pectin Interaction with immune receptors is modulated by ripening process in papayas. Scientific Reports, 10, 1-11 art. 1690. doi:10.1038/s41598-020-58311-0
NLM
Prado SBR do, Beukema M, Jermendi E, Schols HA, Vos P de, Fabi JP. Pectin Interaction with immune receptors is modulated by ripening process in papayas [Internet]. Scientific Reports. 2020 ; 10 1-11 art. 1690.[citado 2024 jun. 21 ] Available from: https://doi.org/10.1038/s41598-020-58311-0
Vancouver
Prado SBR do, Beukema M, Jermendi E, Schols HA, Vos P de, Fabi JP. Pectin Interaction with immune receptors is modulated by ripening process in papayas [Internet]. Scientific Reports. 2020 ; 10 1-11 art. 1690.[citado 2024 jun. 21 ] Available from: https://doi.org/10.1038/s41598-020-58311-0

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