Cruz, Richtier Gonçalves da; Beney, Laurent; Gervais, Patrick; Lira, Simone Possedente de 
; Vieira, Thais Maria Ferreira de Souza ; Dupont, Sebastien
Source: Food Chemistry. Unidade: ESALQ
Subjects: ACEROLA, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, ÁCIDOS ASCÓRBICOS, LEVEDURAS
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CRUZ, Richtier Gonçalves da et al. Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts. Food Chemistry, v. 277, p. 698-705, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.10.099. Acesso em: 05 nov. 2024.APA
Cruz, R. G. da, Beney, L., Gervais, P., Lira, S. P. de, Vieira, T. M. F. de S., & Dupont, S. (2019). Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts. Food Chemistry, 277, 698-705. doi:10.1016/j.foodchem.2018.10.099NLM
Cruz RG da, Beney L, Gervais P, Lira SP de, Vieira TMF de S, Dupont S. Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts [Internet]. Food Chemistry. 2019 ; 277 698-705.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodchem.2018.10.099Vancouver
Cruz RG da, Beney L, Gervais P, Lira SP de, Vieira TMF de S, Dupont S. Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts [Internet]. Food Chemistry. 2019 ; 277 698-705.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodchem.2018.10.099
