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Artigo de periodico
Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity (2008)
Cardoso, Daniel Rodrigues ; Frederiksen, Anne M.; Silva, Alexandre Ataíde da; Franco, Douglas Wagner; Skibsted, Leif H.
Source: European Food Research and Technology. Unidade: IQSC
Subjects: TECNOLOGIA DE ALIMENTOS, AGUARDENTE, BEBIDAS DESTILADAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDOSO, Daniel Rodrigues et al. Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity. European Food Research and Technology, v. 227, n. 4, 2008Tradução . . Disponível em: https://doi.org/10.1007/s00217-008-0826-x. Acesso em: 28 maio 2024.
APA
Cardoso, D. R., Frederiksen, A. M., Silva, A. A. da, Franco, D. W., & Skibsted, L. H. (2008). Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity. European Food Research and Technology, 227( 4). doi:10.1007/s00217-008-0826-x
NLM
Cardoso DR, Frederiksen AM, Silva AA da, Franco DW, Skibsted LH. Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity [Internet]. European Food Research and Technology. 2008 ; 227( 4):[citado 2024 maio 28 ] Available from: https://doi.org/10.1007/s00217-008-0826-x
Vancouver
Cardoso DR, Frederiksen AM, Silva AA da, Franco DW, Skibsted LH. Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity [Internet]. European Food Research and Technology. 2008 ; 227( 4):[citado 2024 maio 28 ] Available from: https://doi.org/10.1007/s00217-008-0826-x
Artigo de periodico
Evaluation of Brazilian woods as an alternative to oak for cachaças aging (2003)
Faria, João B.; Cardello, Helena M. A. B.; Boscolo, Maurício; Isique, William Deodato; Odello, Luigi; Franco, Douglas Wagner
Source: European Food Research and Technology. Unidade: IQSC
Subjects: QUÍMICA, TECNOLOGIA, PESQUISA, ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FARIA, João B. et al. Evaluation of Brazilian woods as an alternative to oak for cachaças aging. European Food Research and Technology, v. 218, n. 1, p. 83-87, 2003Tradução . . Disponível em: https://doi.org/10.1007/s00217-003-0795-z. Acesso em: 28 maio 2024.
APA
Faria, J. B., Cardello, H. M. A. B., Boscolo, M., Isique, W. D., Odello, L., & Franco, D. W. (2003). Evaluation of Brazilian woods as an alternative to oak for cachaças aging. European Food Research and Technology, 218( 1), 83-87. doi:10.1007/s00217-003-0795-z
NLM
Faria JB, Cardello HMAB, Boscolo M, Isique WD, Odello L, Franco DW. Evaluation of Brazilian woods as an alternative to oak for cachaças aging [Internet]. European Food Research and Technology. 2003 ; 218( 1): 83-87.[citado 2024 maio 28 ] Available from: https://doi.org/10.1007/s00217-003-0795-z
Vancouver
Faria JB, Cardello HMAB, Boscolo M, Isique WD, Odello L, Franco DW. Evaluation of Brazilian woods as an alternative to oak for cachaças aging [Internet]. European Food Research and Technology. 2003 ; 218( 1): 83-87.[citado 2024 maio 28 ] Available from: https://doi.org/10.1007/s00217-003-0795-z
Artigo de periodico
Phenols and metals in sugar-cane spirits: Quantitative analysis and effect on radical formation and radical scavenging (2002)
Bettin, Sandra Maria; Isique, William Deodato; Franco, Douglas Wagner; Andersen, Mogens L.; Knudsen, Svend; Skibsted, Leif H.
Source: European Food Research and Technology. Unidade: IQSC
Assunto: QUÍMICA INORGÂNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BETTIN, Sandra Maria et al. Phenols and metals in sugar-cane spirits: Quantitative analysis and effect on radical formation and radical scavenging. European Food Research and Technology, v. 215, p. 169-175, 2002Tradução . . Disponível em: https://doi.org/10.1007/s00217-002-0517-y. Acesso em: 28 maio 2024.
APA
Bettin, S. M., Isique, W. D., Franco, D. W., Andersen, M. L., Knudsen, S., & Skibsted, L. H. (2002). Phenols and metals in sugar-cane spirits: Quantitative analysis and effect on radical formation and radical scavenging. European Food Research and Technology, 215, 169-175. doi:10.1007/s00217-002-0517-y
NLM
Bettin SM, Isique WD, Franco DW, Andersen ML, Knudsen S, Skibsted LH. Phenols and metals in sugar-cane spirits: Quantitative analysis and effect on radical formation and radical scavenging [Internet]. European Food Research and Technology. 2002 ; 215 169-175.[citado 2024 maio 28 ] Available from: https://doi.org/10.1007/s00217-002-0517-y
Vancouver
Bettin SM, Isique WD, Franco DW, Andersen ML, Knudsen S, Skibsted LH. Phenols and metals in sugar-cane spirits: Quantitative analysis and effect on radical formation and radical scavenging [Internet]. European Food Research and Technology. 2002 ; 215 169-175.[citado 2024 maio 28 ] Available from: https://doi.org/10.1007/s00217-002-0517-y

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