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Filtros

Artigo de periodico
Main characteristics of peanut skin and its role for the preservation of meat products (2018)
Lorenzo, José M; Munekata, Paulo Eduardo Sichetti ; Sant'Ana, Anderson Souza; Carvalho, Rafaela Baptista; Barba, Francisco J; Toldrá, Fidel; Mora, Leticia; Trindade, Marco Antonio
Source: Trends in Food Science & Technology. Unidade: FZEA
Subjects: AMENDOIM, CARNES E DERIVADOS, PROANTOCIANIDINAS, COMPOSTOS FENÓLICOS, FLAVONOIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LORENZO, José M et al. Main characteristics of peanut skin and its role for the preservation of meat products. Trends in Food Science & Technology, v. 77, p. 1-10, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2018.04.007. Acesso em: 15 nov. 2024.
APA
Lorenzo, J. M., Munekata, P. E. S., Sant'Ana, A. S., Carvalho, R. B., Barba, F. J., Toldrá, F., et al. (2018). Main characteristics of peanut skin and its role for the preservation of meat products. Trends in Food Science & Technology, 77, 1-10. doi:10.1016/j.tifs.2018.04.007
NLM
Lorenzo JM, Munekata PES, Sant'Ana AS, Carvalho RB, Barba FJ, Toldrá F, Mora L, Trindade MA. Main characteristics of peanut skin and its role for the preservation of meat products [Internet]. Trends in Food Science & Technology. 2018 ; 77 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.tifs.2018.04.007
Vancouver
Lorenzo JM, Munekata PES, Sant'Ana AS, Carvalho RB, Barba FJ, Toldrá F, Mora L, Trindade MA. Main characteristics of peanut skin and its role for the preservation of meat products [Internet]. Trends in Food Science & Technology. 2018 ; 77 1-10.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.tifs.2018.04.007
Artigo de periodico
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life (2018)
Lorenzo, Jose M.; Vargas, Flávia Carolina; Strozzi, Isabella; Pateiro, Mirian; Furtado, Marianna M.; Sant'Ana, Anderson de Souza; Rocchetti, Gabriele; Barba, Francisco J.; Domínguez, Rubén; Lucini, Luigi; Sobral, Paulo José do Amaral
Source: Food Research International. Unidade: FZEA
Subjects: CARNES E DERIVADOS, SUÍNOS, PRODUTOS NATURAIS, ANTIOXIDANTES, VIDA-DE-PRATELEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LORENZO, Jose M. et al. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International, v. 114, p. 47-54, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.07.046. Acesso em: 15 nov. 2024.
APA
Lorenzo, J. M., Vargas, F. C., Strozzi, I., Pateiro, M., Furtado, M. M., Sant'Ana, A. de S., et al. (2018). Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International, 114, 47-54. doi:10.1016/j.foodres.2018.07.046
NLM
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana A de S, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life [Internet]. Food Research International. 2018 ; 114 47-54.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046
Vancouver
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana A de S, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life [Internet]. Food Research International. 2018 ; 114 47-54.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046

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