Fonte: Food Chemistry. Unidades: ESALQ, FFCLRP
Assuntos: AMENDOIM, PROANTOCIANIDINAS, CROMATOGRAFIA, ANTIOXIDANTES, COMPOSTOS FENÓLICOS
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OLDONI, Tatiane Luiz Cadorin et al. Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques. Food Chemistry, v. 92, n. Art. 17799, p. 306-312, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.07.004. Acesso em: 30 set. 2024.APA
Oldoni, T. L. C., Melo, P. S., Massarioli, A. P., Moreno, I. A. M., Bezerra, R. M. N., Rosalen, P. L., et al. (2016). Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques. Food Chemistry, 92( Art. 17799), 306-312. doi:10.1016/j.foodchem.2015.07.004NLM
Oldoni TLC, Melo PS, Massarioli AP, Moreno IAM, Bezerra RMN, Rosalen PL, Silva GVJ da, Nascimento AM, Alencar SM de. Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques [Internet]. Food Chemistry. 2016 ; 92( Art. 17799): 306-312.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2015.07.004Vancouver
Oldoni TLC, Melo PS, Massarioli AP, Moreno IAM, Bezerra RMN, Rosalen PL, Silva GVJ da, Nascimento AM, Alencar SM de. Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques [Internet]. Food Chemistry. 2016 ; 92( Art. 17799): 306-312.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2015.07.004
