Heat induced formation of free radicals in wheat flour (2011)
Source: Journal of Cereal Science. Unidade: IQSC
Subjects: RADICAIS LIVRES, ALIMENTOS
ABNT
ANDERSEN, Mogens L et al. Heat induced formation of free radicals in wheat flour. Journal of Cereal Science, v. 54, n. 3, p. 494-498, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2011.05.007. Acesso em: 15 out. 2024.APA
Andersen, M. L., Erichsen, H., Skibsted, L. H., Graversen, H. B., & Rodrigues Filho, U. P. (2011). Heat induced formation of free radicals in wheat flour. Journal of Cereal Science, 54( 3), 494-498. doi:10.1016/j.jcs.2011.05.007NLM
Andersen ML, Erichsen H, Skibsted LH, Graversen HB, Rodrigues Filho UP. Heat induced formation of free radicals in wheat flour [Internet]. Journal of Cereal Science. 2011 ; 54( 3): 494-498.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.jcs.2011.05.007Vancouver
Andersen ML, Erichsen H, Skibsted LH, Graversen HB, Rodrigues Filho UP. Heat induced formation of free radicals in wheat flour [Internet]. Journal of Cereal Science. 2011 ; 54( 3): 494-498.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.jcs.2011.05.007