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Filtros : " FCF001" "Journal of Agricultural and Food Chemistry" "FCF" Removidos: "Grécia" "1952" Limpar

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  • Artigo de periodico

    Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions (2011)

    Branco, Gabriel Favalli; Rodrigues, Maria Isabel; Gioielli, Luiz Antonio ; Castro, Inar Alves de

    Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: EMULSÕES (FORMAS FARMACÊUTICAS), OXIDAÇÃO, ÁCIDOS ASCÓRBICOS

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    • ABNT

      BRANCO, Gabriel Favalli et al. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, v. 59, n. 22, p. 12183\201312192, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf202808r. Acesso em: 02 nov. 2024.

    • APA

      Branco, G. F., Rodrigues, M. I., Gioielli, L. A., & Castro, I. A. de. (2011). Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 59( 22), 12183\201312192. doi:10.1021/jf202808r

    • NLM

      Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf202808r

    • Vancouver

      Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf202808r

  • Artigo de periodico

    Nutritional aspects of second generation soy foods (2011)

    Alezandro, Marcela Roquim; Granato, Daniel; Lajolo, Franco Maria ; Genovese, Maria Inês

    Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: ISOFLAVONAS, PROTEÍNAS, ANTIOXIDANTES

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    • ABNT

      ALEZANDRO, Marcela Roquim et al. Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, v. 59, n. 10, p. 5490-5497, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf200061c. Acesso em: 02 nov. 2024.

    • APA

      Alezandro, M. R., Granato, D., Lajolo, F. M., & Genovese, M. I. (2011). Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, 59( 10), 5490-5497. doi:10.1021/jf200061c

    • NLM

      Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf200061c

    • Vancouver

      Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf200061c
  • 1

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