Combination of natural strategies to improve the oxidative stability of echium seed oil (2021)
Roschel, Gabriela Grassmann; Silveira, Tayse Ferreira Ferreira da 
; Cajaiba, Leticia Maeda; Ferrari, Roseli Aparecida ; Castro, Inar Alves de
Source: Journal of Food Science. Unidade: FCF
Subjects: SEMENTES, ÁCIDOS GRAXOS OMEGA 3, LIPÍDEOS, OXIDAÇÃO, ANTIOXIDANTES
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ROSCHEL, Gabriela Grassmann et al. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science, v. 86, n. 2, p. 411-419, 2021Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15590. Acesso em: 01 out. 2024.APA
Roschel, G. G., Silveira, T. F. F. da, Cajaiba, L. M., Ferrari, R. A., & Castro, I. A. de. (2021). Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science, 86( 2), 411-419. doi:10.1111/1750-3841.15590NLM
Roschel GG, Silveira TFF da, Cajaiba LM, Ferrari RA, Castro IA de. Combination of natural strategies to improve the oxidative stability of echium seed oil [Internet]. Journal of Food Science. 2021 ; 86( 2): 411-419.[citado 2024 out. 01 ] Available from: https://doi.org/10.1111/1750-3841.15590Vancouver
Roschel GG, Silveira TFF da, Cajaiba LM, Ferrari RA, Castro IA de. Combination of natural strategies to improve the oxidative stability of echium seed oil [Internet]. Journal of Food Science. 2021 ; 86( 2): 411-419.[citado 2024 out. 01 ] Available from: https://doi.org/10.1111/1750-3841.15590
