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Filtros : "Food and Chemical Toxicology" "IQ" Removidos: "Indexado no Chemical Hazards in Industry" "IQ-QFL" Limpar

Filtros

Artigo de periodico
Low-dose gamma irradiation of food protein increases its allergenicity in a chronic oral challenge (2013)
Vaz, A. F. M; Souza, M. P. L; Medeiros, P L; Silva-Lucca, R. A; Santana, L. A; Oliva, M L V; Perez, K. R; Cuccovia, Iolanda Midea ; Correia, M.T.S
Source: Food and Chemical Toxicology. Unidade: IQ
Subjects: HIPERSENSIBILIDADE ALIMENTAR, IRRADIAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VAZ, A. F. M et al. Low-dose gamma irradiation of food protein increases its allergenicity in a chronic oral challenge. Food and Chemical Toxicology, v. 51, n. 1, p. 46-52, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.fct.2012.09.011. Acesso em: 11 nov. 2024.
APA
Vaz, A. F. M., Souza, M. P. L., Medeiros, P. L., Silva-Lucca, R. A., Santana, L. A., Oliva, M. L. V., et al. (2013). Low-dose gamma irradiation of food protein increases its allergenicity in a chronic oral challenge. Food and Chemical Toxicology, 51( 1), 46-52. doi:10.1016/j.fct.2012.09.011
NLM
Vaz AFM, Souza MPL, Medeiros PL, Silva-Lucca RA, Santana LA, Oliva MLV, Perez KR, Cuccovia IM, Correia MTS. Low-dose gamma irradiation of food protein increases its allergenicity in a chronic oral challenge [Internet]. Food and Chemical Toxicology. 2013 ; 51( 1): 46-52.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.fct.2012.09.011
Vancouver
Vaz AFM, Souza MPL, Medeiros PL, Silva-Lucca RA, Santana LA, Oliva MLV, Perez KR, Cuccovia IM, Correia MTS. Low-dose gamma irradiation of food protein increases its allergenicity in a chronic oral challenge [Internet]. Food and Chemical Toxicology. 2013 ; 51( 1): 46-52.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.fct.2012.09.011
Artigo de periodico
Effect of flavonoids on 2′-deoxyguanosine and DNA oxidation caused by singlet molecular oxygen (2010)
Carneiro, Carlos Danilo; Amorim, Juliana; Cadena, Silvia Maria Suter Correia; Noleto, Guilhermina R; Di Mascio, Paolo ; Rocha, Maria Eliane Merlin; Martinez, Glaucia Regina
Source: Food and Chemical Toxicology. Unidade: IQ
Subjects: ANTIOXIDANTES, FLAVONÓIDES, DANO AO DNA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARNEIRO, Carlos Danilo et al. Effect of flavonoids on 2′-deoxyguanosine and DNA oxidation caused by singlet molecular oxygen. Food and Chemical Toxicology, v. 48, n. 8-9, p. 2380-2387, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.fct.2010.05.075. Acesso em: 11 nov. 2024.
APA
Carneiro, C. D., Amorim, J., Cadena, S. M. S. C., Noleto, G. R., Di Mascio, P., Rocha, M. E. M., & Martinez, G. R. (2010). Effect of flavonoids on 2′-deoxyguanosine and DNA oxidation caused by singlet molecular oxygen. Food and Chemical Toxicology, 48( 8-9), 2380-2387. doi:10.1016/j.fct.2010.05.075
NLM
Carneiro CD, Amorim J, Cadena SMSC, Noleto GR, Di Mascio P, Rocha MEM, Martinez GR. Effect of flavonoids on 2′-deoxyguanosine and DNA oxidation caused by singlet molecular oxygen [Internet]. Food and Chemical Toxicology. 2010 ; 48( 8-9): 2380-2387.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.fct.2010.05.075
Vancouver
Carneiro CD, Amorim J, Cadena SMSC, Noleto GR, Di Mascio P, Rocha MEM, Martinez GR. Effect of flavonoids on 2′-deoxyguanosine and DNA oxidation caused by singlet molecular oxygen [Internet]. Food and Chemical Toxicology. 2010 ; 48( 8-9): 2380-2387.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.fct.2010.05.075

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