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ABNT
CARDOSO, Daniel Rodrigues et al. Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav. Journal of Agricultural and Food Chemistry, v. 53, n. 9, p. 3679-3684, 2005Tradução . . Disponível em: https://doi.org/10.1021/jf048347z. Acesso em: 06 jul. 2024.
APA
Cardoso, D. R., Homem-de-Mello, P., Olsen, K., Silva, A. B. F. da, Franco, D. W., & Skibsted, L. H. (2005). Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav. Journal of Agricultural and Food Chemistry, 53( 9), 3679-3684. doi:10.1021/jf048347z
NLM
Cardoso DR, Homem-de-Mello P, Olsen K, Silva ABF da, Franco DW, Skibsted LH. Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav [Internet]. Journal of Agricultural and Food Chemistry. 2005 ; 53( 9): 3679-3684.[citado 2024 jul. 06 ] Available from: https://doi.org/10.1021/jf048347z
Vancouver
Cardoso DR, Homem-de-Mello P, Olsen K, Silva ABF da, Franco DW, Skibsted LH. Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav [Internet]. Journal of Agricultural and Food Chemistry. 2005 ; 53( 9): 3679-3684.[citado 2024 jul. 06 ] Available from: https://doi.org/10.1021/jf048347z

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