Tang, Ning; Skibsted, Leif Horsfelt 
Source: Journal of Agricultural and Food Chemistry. Unidade: ESALQ
Subjects: COMPOSIÇÃO DE ALIMENTOS, FERRO, ELÉTRONS, PROTEÍNAS, SOLUÇÕES AQUOSAS
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TANG, Ning e SKIBSTED, Leif Horsfelt. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry, v. 65, p. 6195-6210, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.7b02420. Acesso em: 12 fev. 2026.APA
Tang, N., & Skibsted, L. H. (2017). Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry, 65, 6195-6210. doi:10.1021/acs.jafc.7b02420NLM
Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 6195-6210.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1021/acs.jafc.7b02420Vancouver
Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 6195-6210.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1021/acs.jafc.7b02420
