Progress with a global branded food composition database (2013)
Allemandi, Lorena; Samman, Norma; Neal, Bruce; Dunford, Elizabeth; Choudhury, Sohel Reza; Hassell, Trevor; Menezes, Elizabete Wenzel de 
; L'Abbe, Mary; Li, Nicole; Blanco-Metzler, Adriana; Valdes, Lourdes; Ortiz, Johana; Snowdon, Wendy; Czernichow, Sebastien; Ariza, Julieta Salazar de; Maulik, Pallab; Rashid Rahman, A; Barquera, Simon; Bayandorjt, Tsoogi; Govind, Salik; Mhurchu, Cliona Ni; Núñez, Leticia de; Garcia, Maria Reyes; Lin, Gladys; Wolmarans, Petro; Varela-Moreiras, Gregorio; Rossum, Caroline Van; Westenbrink, Susanne; MacGregor, Graham; Jebb, Susan; Charrondiere, Ruth; Champagne, Beatriz; Legetic, Branka; Legowski, Barbara; Linders, Hubert; Schoj, Veronica; Webster, Jacqui; Campbell, Norm; Arcand, JoAnne; Hutchinson, Hasan; Jeffery, Bill; Santiago, Omar Pérez; Aalbersberg, Bill; Pillay, Arti; Guggilla, Rama; Correa-Rotter, Ricardo; Eyles, Helen; Cárdenas, María Kathia; Miranda, Jaime; Schönfeldt, Hettie; Vaesken, Lourdes Samaniego; Supornsilaphachai, Chaisri; Fitt, Emily; Farrand, Clare; Finglas, Paul
Fonte: Food Chemistry. Unidade: FCF
Assuntos: TABELA DE COMPOSIÇÃO DE ALIMENTOS, INDÚSTRIA DE ALIMENTOS
ABNT
ALLEMANDI, Lorena et al. Progress with a global branded food composition database. Food Chemistry, v. 140, n. 3, p. 451-457, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.10.065. Acesso em: 13 jul. 2024.APA
Allemandi, L., Samman, N., Neal, B., Dunford, E., Choudhury, S. R., Hassell, T., et al. (2013). Progress with a global branded food composition database. Food Chemistry, 140( 3), 451-457. doi:10.1016/j.foodchem.2012.10.065NLM
Allemandi L, Samman N, Neal B, Dunford E, Choudhury SR, Hassell T, Menezes EW de, L'Abbe M, Li N, Blanco-Metzler A, Valdes L, Ortiz J, Snowdon W, Czernichow S, Ariza JS de, Maulik P, Rashid Rahman A, Barquera S, Bayandorjt T, Govind S, Mhurchu CN, Núñez L de, Garcia MR, Lin G, Wolmarans P, Varela-Moreiras G, Rossum CV, Westenbrink S, MacGregor G, Jebb S, Charrondiere R, Champagne B, Legetic B, Legowski B, Linders H, Schoj V, Webster J, Campbell N, Arcand JA, Hutchinson H, Jeffery B, Santiago OP, Aalbersberg B, Pillay A, Guggilla R, Correa-Rotter R, Eyles H, Cárdenas MK, Miranda J, Schönfeldt H, Vaesken LS, Supornsilaphachai C, Fitt E, Farrand C, Finglas P. Progress with a global branded food composition database [Internet]. Food Chemistry. 2013 ; 140( 3): 451-457.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2012.10.065Vancouver
Allemandi L, Samman N, Neal B, Dunford E, Choudhury SR, Hassell T, Menezes EW de, L'Abbe M, Li N, Blanco-Metzler A, Valdes L, Ortiz J, Snowdon W, Czernichow S, Ariza JS de, Maulik P, Rashid Rahman A, Barquera S, Bayandorjt T, Govind S, Mhurchu CN, Núñez L de, Garcia MR, Lin G, Wolmarans P, Varela-Moreiras G, Rossum CV, Westenbrink S, MacGregor G, Jebb S, Charrondiere R, Champagne B, Legetic B, Legowski B, Linders H, Schoj V, Webster J, Campbell N, Arcand JA, Hutchinson H, Jeffery B, Santiago OP, Aalbersberg B, Pillay A, Guggilla R, Correa-Rotter R, Eyles H, Cárdenas MK, Miranda J, Schönfeldt H, Vaesken LS, Supornsilaphachai C, Fitt E, Farrand C, Finglas P. Progress with a global branded food composition database [Internet]. Food Chemistry. 2013 ; 140( 3): 451-457.[citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2012.10.065
