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Filtros : "ANTIOXIDANTES" "Food Science and Technology International" "FCF" Removidos: "LIPÍDEOS" "Universidade Estadual de Ponta Grossa (UEPG)" "Department of Food Science. Faculty of Food Engineering. University of Campinas. Campinas, SP" "BAPTISTA, MAURICIO DA SILVA" Limpar

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  • Artigo de periodico

    Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages (2013)

    Capitani, Caroline Dário; Hatano, M. K; Marques, M. F; Castro, Inar Alves de

    Fonte: Food Science and Technology International. Unidade: FCF

    Assuntos: ANTIOXIDANTES, COMPOSTOS FENÓLICOS

    Acesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      CAPITANI, Caroline Dário et al. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages. Food Science and Technology International, v. 19, n. 1, p. 69-77, 2013Tradução . . Disponível em: https://doi.org/10.1177/1082013212442184. Acesso em: 11 nov. 2024.

    • APA

      Capitani, C. D., Hatano, M. K., Marques, M. F., & Castro, I. A. de. (2013). Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages. Food Science and Technology International, 19( 1), 69-77. doi:10.1177/1082013212442184

    • NLM

      Capitani CD, Hatano MK, Marques MF, Castro IA de. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages [Internet]. Food Science and Technology International. 2013 ; 19( 1): 69-77.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1177/1082013212442184

    • Vancouver

      Capitani CD, Hatano MK, Marques MF, Castro IA de. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages [Internet]. Food Science and Technology International. 2013 ; 19( 1): 69-77.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1177/1082013212442184

  • Artigo de periodico

    Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues (2012)

    Correia, Roberta Targino Pinto; Borges, Kátia Cristina; Medeiros, Maria de Fátima Dantas de; Genovese, Maria Inês

    Fonte: Food Science and Technology International. Unidade: FCF

    Assuntos: FRUTAS TROPICAIS, COMPOSTOS FENÓLICOS, ANTIOXIDANTES

    Acesso à fonteDOIComo citar
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      CORREIA, Roberta Targino Pinto et al. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues. Food Science and Technology International, v. 18, n. 6, p. 539-547, 2012Tradução . . Disponível em: https://doi.org/10.1177/1082013211433077. Acesso em: 11 nov. 2024.

    • APA

      Correia, R. T. P., Borges, K. C., Medeiros, M. de F. D. de, & Genovese, M. I. (2012). Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues. Food Science and Technology International, 18( 6), 539-547. doi:10.1177/1082013211433077

    • NLM

      Correia RTP, Borges KC, Medeiros M de FD de, Genovese MI. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues [Internet]. Food Science and Technology International. 2012 ; 18( 6): 539-547.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1177/1082013211433077

    • Vancouver

      Correia RTP, Borges KC, Medeiros M de FD de, Genovese MI. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues [Internet]. Food Science and Technology International. 2012 ; 18( 6): 539-547.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1177/1082013211433077
  • 1

1 - 2 (2 registros)

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