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Artigo de periodico
Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides (2023)
Morais, Aline Teixeira do Brasil ; Morais, Sinara T. B. ; Feitor, Jéssica Freire ; Santos, Willy Glen ; Catunda, Lucas Gomes da Silva ; Ribeiro, Markus Walkling; Ahrne, Lilia; Cardoso, Daniel Rodrigues
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: PROTEÍNAS, ESPECTROSCOPIA, DIGESTIBILIDADE
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ABNT
MORAIS, Aline Teixeira do Brasil et al. Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides. Journal of Agricultural and Food Chemistry, v. 71, n. 9, p. 7495–7507, 2023Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.3c00392. Acesso em: 29 jun. 2024.
APA
Morais, A. T. do B., Morais, S. T. B., Feitor, J. F., Santos, W. G., Catunda, L. G. da S., Ribeiro, M. W., et al. (2023). Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides. Journal of Agricultural and Food Chemistry, 71( 9), 7495–7507. doi:10.1021/acs.jafc.3c00392
NLM
Morais AT do B, Morais STB, Feitor JF, Santos WG, Catunda LG da S, Ribeiro MW, Ahrne L, Cardoso DR. Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides [Internet]. Journal of Agricultural and Food Chemistry. 2023 ; 71( 9): 7495–7507.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1021/acs.jafc.3c00392
Vancouver
Morais AT do B, Morais STB, Feitor JF, Santos WG, Catunda LG da S, Ribeiro MW, Ahrne L, Cardoso DR. Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides [Internet]. Journal of Agricultural and Food Chemistry. 2023 ; 71( 9): 7495–7507.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1021/acs.jafc.3c00392
Artigo de periodico
Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands (2017)
Tang, Ning; Skibsted, Leif Horsfelt
Fonte: Journal of Agricultural and Food Chemistry. Unidade: ESALQ
Assuntos: BIODISPONIBILIDADE, COMPOSIÇÃO DE ALIMENTOS, ENXOFRE, LIGANTES, NITROGÊNIO, OXIGÊNIO, SUPLEMENTOS DIETÉTICOS, ZINCO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TANG, Ning e SKIBSTED, Leif Horsfelt. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands. Journal of Agricultural and Food Chemistry, v. 65, p. 8727-8743, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.7b02998. Acesso em: 29 jun. 2024.
APA
Tang, N., & Skibsted, L. H. (2017). Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands. Journal of Agricultural and Food Chemistry, 65, 8727-8743. doi:10.1021/acs.jafc.7b02998
NLM
Tang N, Skibsted LH. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 8727-8743.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1021/acs.jafc.7b02998
Vancouver
Tang N, Skibsted LH. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 8727-8743.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1021/acs.jafc.7b02998
Artigo de periodico
Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components (2017)
Tang, Ning; Skibsted, Leif Horsfelt
Fonte: Journal of Agricultural and Food Chemistry. Unidade: ESALQ
Assuntos: COMPOSIÇÃO DE ALIMENTOS, FERRO, ELÉTRONS, PROTEÍNAS, SOLUÇÕES AQUOSAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TANG, Ning e SKIBSTED, Leif Horsfelt. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry, v. 65, p. 6195-6210, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.7b02420. Acesso em: 29 jun. 2024.
APA
Tang, N., & Skibsted, L. H. (2017). Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry, 65, 6195-6210. doi:10.1021/acs.jafc.7b02420
NLM
Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 6195-6210.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1021/acs.jafc.7b02420
Vancouver
Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 6195-6210.[citado 2024 jun. 29 ] Available from: https://doi.org/10.1021/acs.jafc.7b02420

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