Source: Food Research International. Unidades: ICB, FCF
Subjects: COMPOSTOS FENÓLICOS, HIPERGLICEMIA, MACRÓFAGOS
ABNT
DONADO-PESTANA, Carlos Mario et al. Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet. Food Research International, v. 69, p. 170-178, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.12.032. Acesso em: 15 out. 2024.APA
Donado-Pestana, C. M., Belchior, T., Festuccia, W. T. L., & Genovese, M. I. (2015). Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet. Food Research International, 69, 170-178. doi:10.1016/j.foodres.2014.12.032NLM
Donado-Pestana CM, Belchior T, Festuccia WTL, Genovese MI. Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet [Internet]. Food Research International. 2015 ; 69 170-178.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodres.2014.12.032Vancouver
Donado-Pestana CM, Belchior T, Festuccia WTL, Genovese MI. Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet [Internet]. Food Research International. 2015 ; 69 170-178.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodres.2014.12.032