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Artigo de periodico
Isolation by pressurized fluid extraction (PFE) and identification using CPC and HPLC/ESI/MS of phenolic compounds from Brazilian cherry seeds (Eugenia uniflora L.) (2014)
Oliveira, Alessandra Lopes de; Destandau, Emilie; Fougère, Laëtitia; Lafosse, Michel
Source: Food Chemistry. Unidade: FZEA
Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, SEMENTES (COMPOSIÇÃO), PITANGA, ANTIOXIDANTES, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Alessandra Lopes de et al. Isolation by pressurized fluid extraction (PFE) and identification using CPC and HPLC/ESI/MS of phenolic compounds from Brazilian cherry seeds (Eugenia uniflora L.). Food Chemistry, v. 145, p. 522-529, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.08.065. Acesso em: 01 nov. 2024.
APA
Oliveira, A. L. de, Destandau, E., Fougère, L., & Lafosse, M. (2014). Isolation by pressurized fluid extraction (PFE) and identification using CPC and HPLC/ESI/MS of phenolic compounds from Brazilian cherry seeds (Eugenia uniflora L.). Food Chemistry, 145, 522-529. doi:10.1016/j.foodchem.2013.08.065
NLM
Oliveira AL de, Destandau E, Fougère L, Lafosse M. Isolation by pressurized fluid extraction (PFE) and identification using CPC and HPLC/ESI/MS of phenolic compounds from Brazilian cherry seeds (Eugenia uniflora L.) [Internet]. Food Chemistry. 2014 ; 145 522-529.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2013.08.065
Vancouver
Oliveira AL de, Destandau E, Fougère L, Lafosse M. Isolation by pressurized fluid extraction (PFE) and identification using CPC and HPLC/ESI/MS of phenolic compounds from Brazilian cherry seeds (Eugenia uniflora L.) [Internet]. Food Chemistry. 2014 ; 145 522-529.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2013.08.065
Artigo de periodico
Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit (2011)
Malaman, Felipe Scherrer; Moraes, Luiz Alberto Beraldo de; West, Caroline; Ferreira, Nilson José; Oliveira, Alessandra Lopes de
Source: Food Chemistry. Unidades: FFCLRP, FZEA
Subjects: PITANGA, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, ESPECTROMETRIA DE MASSAS, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALAMAN, Felipe Scherrer et al. Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit. Food Chemistry, v. 124, n. 1, p. 85-92, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.05.109. Acesso em: 01 nov. 2024.
APA
Malaman, F. S., Moraes, L. A. B. de, West, C., Ferreira, N. J., & Oliveira, A. L. de. (2011). Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit. Food Chemistry, 124( 1), 85-92. doi:10.1016/j.foodchem.2010.05.109
NLM
Malaman FS, Moraes LAB de, West C, Ferreira NJ, Oliveira AL de. Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit [Internet]. Food Chemistry. 2011 ; 124( 1): 85-92.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.109
Vancouver
Malaman FS, Moraes LAB de, West C, Ferreira NJ, Oliveira AL de. Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit [Internet]. Food Chemistry. 2011 ; 124( 1): 85-92.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.109
Artigo de periodico
Volatile compounds from pitanga fruit (Eugenia uniflora L.) (2006)
Oliveira, Alessandra Lopes de; Lopes, Roberta Bazzo; Cabral, Fernando Antonio; Eberlin, Marcos Nogueira
Source: Food Chemistry. Unidade: FZEA
Subjects: COMPOSTOS AROMÁTICOS, PITANGA, FRUTAS TROPICAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Alessandra Lopes de et al. Volatile compounds from pitanga fruit (Eugenia uniflora L.). Food Chemistry, v. 99, n. 1, p. 1-5, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2005.07.012. Acesso em: 01 nov. 2024.
APA
Oliveira, A. L. de, Lopes, R. B., Cabral, F. A., & Eberlin, M. N. (2006). Volatile compounds from pitanga fruit (Eugenia uniflora L.). Food Chemistry, 99( 1), 1-5. doi:10.1016/j.foodchem.2005.07.012
NLM
Oliveira AL de, Lopes RB, Cabral FA, Eberlin MN. Volatile compounds from pitanga fruit (Eugenia uniflora L.) [Internet]. Food Chemistry. 2006 ; 99( 1): 1-5.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.012
Vancouver
Oliveira AL de, Lopes RB, Cabral FA, Eberlin MN. Volatile compounds from pitanga fruit (Eugenia uniflora L.) [Internet]. Food Chemistry. 2006 ; 99( 1): 1-5.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.012

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