Source: Grasas y Aceites. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, ÓLEO DE SOJA, SUPERFÍCIES DE RESPOSTA
ABNT
AUGUSTO-OBARA, Thalita Riquelme et al. Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system. Grasas y Aceites, v. 68, n. 1, p. 1-9, 2017Tradução . . Disponível em: https://doi.org/10.3989/gya.0810162. Acesso em: 18 out. 2024.APA
Augusto-Obara, T. R., Pirce, F., Scheuermann, E., Spoto, M. H. F., & Vieira, T. M. F. de S. (2017). Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system. Grasas y Aceites, 68( 1), 1-9. doi:10.3989/gya.0810162NLM
Augusto-Obara TR, Pirce F, Scheuermann E, Spoto MHF, Vieira TMF de S. Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system [Internet]. Grasas y Aceites. 2017 ; 68( 1): 1-9.[citado 2024 out. 18 ] Available from: https://doi.org/10.3989/gya.0810162Vancouver
Augusto-Obara TR, Pirce F, Scheuermann E, Spoto MHF, Vieira TMF de S. Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system [Internet]. Grasas y Aceites. 2017 ; 68( 1): 1-9.[citado 2024 out. 18 ] Available from: https://doi.org/10.3989/gya.0810162