Source: Brazilian Journal of Food Technology. Unidade: FZEA
Subjects: ANTIOXIDANTES, GUARANÁ, BOLDO, CANELA, SEMENTES, COMPOSTOS VOLÁTEIS, STAPHYLOCOCCUS, ESCHERICHIA COLI
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BONILLA LAGOS, Maria Jeannine e SOBRAL, Paulo José do Amaral. Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon. Brazilian Journal of Food Technology, v. 20, 2017Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.2416. Acesso em: 25 jan. 2026.APA
Bonilla Lagos, M. J., & Sobral, P. J. do A. (2017). Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon. Brazilian Journal of Food Technology, 20. doi:10.1590/1981-6723.2416NLM
Bonilla Lagos MJ, Sobral PJ do A. Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon [Internet]. Brazilian Journal of Food Technology. 2017 ; 20[citado 2026 jan. 25 ] Available from: https://doi.org/10.1590/1981-6723.2416Vancouver
Bonilla Lagos MJ, Sobral PJ do A. Antioxidant and antimicrobial properties of ethanolic extracts of guarana, boldo, rosemary and cinnamon [Internet]. Brazilian Journal of Food Technology. 2017 ; 20[citado 2026 jan. 25 ] Available from: https://doi.org/10.1590/1981-6723.2416
