Source: Food Chemistry. Unidade: ESALQ
Subjects: AÇAÍ, UVA, ANTIOXIDANTES, LIPÍDEOS, COMPOSTOS FENÓLICOS
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.2016.06.101NLM
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.2016.06.101Vancouver
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