Guizellini, Gloria Maria 
; Torres, Elizabeth Aparecida Ferraz da Silva ; Freitas, Rosana Aparecida Manólio Soares ; Saldanha, Tatiana ; Sawaya, Alexandra Christine Helena Frankland ; Gamallo, Ormindo Domingues ; Soares, Maiara Jurema ; Oliveira, Vanessa Sales de ; Sampaio, Geni Rodrigues
Source: Journal of Food Science. Unidade: FSP
Subjects: ALHO, ALHO-PORRO, HAMBÚRGUER, PEIXES, ANTIOXIDANTES, COLESTEROL, OXIDAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUIZELLINI, Gloria Maria et al. The anticholesterol oxidation effects of garlic ( L.) and leek ( L.) in frozen fish burgers submitted to grilling. Journal of Food Science, v. 85, n. 8, p. 2416-2426, 2020Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15344. Acesso em: 03 jan. 2026.APA
Guizellini, G. M., Torres, E. A. F. da S., Freitas, R. A. M. S., Saldanha, T., Sawaya, A. C. H. F., Gamallo, O. D., et al. (2020). The anticholesterol oxidation effects of garlic ( L.) and leek ( L.) in frozen fish burgers submitted to grilling. Journal of Food Science, 85( 8), 2416-2426. doi:10.1111/1750-3841.15344NLM
Guizellini GM, Torres EAF da S, Freitas RAMS, Saldanha T, Sawaya ACHF, Gamallo OD, Soares MJ, Oliveira VS de, Sampaio GR. The anticholesterol oxidation effects of garlic ( L.) and leek ( L.) in frozen fish burgers submitted to grilling [Internet]. Journal of Food Science. 2020 ;85( 8): 2416-2426.[citado 2026 jan. 03 ] Available from: https://doi.org/10.1111/1750-3841.15344Vancouver
Guizellini GM, Torres EAF da S, Freitas RAMS, Saldanha T, Sawaya ACHF, Gamallo OD, Soares MJ, Oliveira VS de, Sampaio GR. The anticholesterol oxidation effects of garlic ( L.) and leek ( L.) in frozen fish burgers submitted to grilling [Internet]. Journal of Food Science. 2020 ;85( 8): 2416-2426.[citado 2026 jan. 03 ] Available from: https://doi.org/10.1111/1750-3841.15344
