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Artigo de periodico
Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. merill) seed maturation (2009)
Borrmann, Daniela; Andrade, Juliana Castelhano de; Lanfer Marquez, Úrsula Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, SOJA, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORRMANN, Daniela e ANDRADE, Juliana Castelhano de e LANFER MARQUEZ, Úrsula Maria. Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. merill) seed maturation. Journal of Agricultural and Food Chemistry, v. 57, n. 5, p. 2030-2034, 2009Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf803191k. Acesso em: 21 jul. 2024.
APA
Borrmann, D., Andrade, J. C. de, & Lanfer Marquez, Ú. M. (2009). Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. merill) seed maturation. Journal of Agricultural and Food Chemistry, 57( 5), 2030-2034. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf803191k
NLM
Borrmann D, Andrade JC de, Lanfer Marquez ÚM. Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. merill) seed maturation [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 5): 2030-2034.[citado 2024 jul. 21 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf803191k
Vancouver
Borrmann D, Andrade JC de, Lanfer Marquez ÚM. Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. merill) seed maturation [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 5): 2030-2034.[citado 2024 jul. 21 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf803191k
Artigo de periodico
Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars (2009)
Ranilla, Lena Gálvez; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES, FEIJÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, v. 57, n. 13, p. 5734-5742, 2009Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf900527v. Acesso em: 21 jul. 2024.
APA
Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, 57( 13), 5734-5742. Recuperado de http://pubs.acs.org/doi/pdf/10.1021/jf900527v
NLM
Ranilla LG, Genovese MI, Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 13): 5734-5742.[citado 2024 jul. 21 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
Vancouver
Ranilla LG, Genovese MI, Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 13): 5734-5742.[citado 2024 jul. 21 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
Artigo de periodico
Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening (2008)
Rossetto, Maria Rosecler Miranda; Nascimento, João Roberto Oliveira do ; Purgatto, Eduardo ; Fabi, João Paulo ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, MAMÃO (ANÁLISE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSSETTO, Maria Rosecler Miranda et al. Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening. Journal of Agricultural and Food Chemistry, v. 56, n. 20, p. 9592-9599, 2008Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf801934x. Acesso em: 21 jul. 2024.
APA
Rossetto, M. R. M., Nascimento, J. R. O. do, Purgatto, E., Fabi, J. P., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening. Journal of Agricultural and Food Chemistry, 56( 20), 9592-9599. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf801934x
NLM
Rossetto MRM, Nascimento JRO do, Purgatto E, Fabi JP, Lajolo FM, Cordenunsi-Lysenko BR. Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 20): 9592-9599.[citado 2024 jul. 21 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf801934x
Vancouver
Rossetto MRM, Nascimento JRO do, Purgatto E, Fabi JP, Lajolo FM, Cordenunsi-Lysenko BR. Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 20): 9592-9599.[citado 2024 jul. 21 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf801934x

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