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Artigo de periodico
Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts (2016)
Melo, Priscilla Siqueira; Arrivetti, Leandro De Oliveira Rodrigues; Alencar, Severino Matias de; Skibsted, Leif H
Source: Food Chemistry. Unidade: ESALQ
Subjects: AÇAÍ, UVA, ANTIOXIDANTES, LIPÍDEOS, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MELO, Priscilla Siqueira et al. Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts. Food Chemistry, v. 2013, p. 440-449, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.06.101. Acesso em: 10 set. 2024.
APA
Melo, P. S., Arrivetti, L. D. O. R., Alencar, S. M. de, & Skibsted, L. H. (2016). Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts. Food Chemistry, 2013, 440-449. doi:10.1016/j.foodchem.2016.06.101
NLM
Melo PS, Arrivetti LDOR, Alencar SM de, Skibsted LH. Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts [Internet]. Food Chemistry. 2016 ; 2013 440-449.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2016.06.101
Vancouver
Melo PS, Arrivetti LDOR, Alencar SM de, Skibsted LH. Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts [Internet]. Food Chemistry. 2016 ; 2013 440-449.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2016.06.101
Artigo de periodico
Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation (2016)
Paganelli, Marcella Oliva; Grossi, Alberto B; Dores-Silva, Paulo Roberto das; Borges, Julio Cesar ; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Source: Food Chemistry. Unidade: IQSC
Subjects: PROCESSOS QUÍMICOS, ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAGANELLI, Marcella Oliva et al. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, v. 210, p. 491-499, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.04.109. Acesso em: 10 set. 2024.
APA
Paganelli, M. O., Grossi, A. B., Dores-Silva, P. R. das, Borges, J. C., Cardoso, D. R., & Skibsted, L. H. (2016). Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, 210, 491-499. doi:10.1016/j.foodchem.2016.04.109
NLM
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Vancouver
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Artigo de periodico
Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose (2014)
Yin, J; Hedegaard, R.V; Skibsted, Leif Horsfelt ; Andersen, M.L
Source: Food Chemistry. Unidade: ESALQ
Subjects: AMINOÁCIDOS, ANTIOXIDANTES, AQUECIMENTO, CHÁ, CONSUMO DE OXIGÊNIO, GLICOSE, RADICAIS LIVRES, REAÇÃO DE MAILLARD
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
YIN, J et al. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose. Food Chemistry, v. 146, p. 48-55, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.09.032. Acesso em: 10 set. 2024.
APA
Yin, J., Hedegaard, R. V., Skibsted, L. H., & Andersen, M. L. (2014). Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose. Food Chemistry, 146, 48-55. doi:10.1016/j.foodchem.2013.09.032
NLM
Yin J, Hedegaard RV, Skibsted LH, Andersen ML. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose [Internet]. Food Chemistry. 2014 ; 146 48-55.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2013.09.032
Vancouver
Yin J, Hedegaard RV, Skibsted LH, Andersen ML. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose [Internet]. Food Chemistry. 2014 ; 146 48-55.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2013.09.032

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