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Filtros : "AQUECIMENTO" "Skibsted, Leif Horsfelt" Removido: "1998" Limpar

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  • Artigo de periodico

    Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose (2014)

    Yin, J; Hedegaard, R.V; Skibsted, Leif Horsfelt ; Andersen, M.L

    Source: Food Chemistry. Unidade: ESALQ

    Subjects: AMINOÁCIDOS, ANTIOXIDANTES, AQUECIMENTO, CHÁ, CONSUMO DE OXIGÊNIO, GLICOSE, RADICAIS LIVRES, REAÇÃO DE MAILLARD

    Acesso à fonteAcesso à fonteDOIHow to cite
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    • ABNT

      YIN, J et al. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose. Food Chemistry, v. 146, p. 48-55, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.09.032. Acesso em: 02 nov. 2024.

    • APA

      Yin, J., Hedegaard, R. V., Skibsted, L. H., & Andersen, M. L. (2014). Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose. Food Chemistry, 146, 48-55. doi:10.1016/j.foodchem.2013.09.032

    • NLM

      Yin J, Hedegaard RV, Skibsted LH, Andersen ML. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose [Internet]. Food Chemistry. 2014 ; 146 48-55.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2013.09.032

    • Vancouver

      Yin J, Hedegaard RV, Skibsted LH, Andersen ML. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose [Internet]. Food Chemistry. 2014 ; 146 48-55.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2013.09.032

  • Artigo de periodico

    Formation of radicals during heating lysine and glucose in solution with an intermediate water activity (2013)

    Yin, J; Andersen, M. L; Thomsen, M. K; Skibsted, Leif Horsfelt ; Hedegaard, R. V

    Source: Free Radical Research. Unidade: ESALQ

    Subjects: AMINOÁCIDOS, AQUECIMENTO, CONSUMO DE OXIGÊNIO, GLICOSE, RADICAIS LIVRES, REAÇÃO DE MAILLARD

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      YIN, J et al. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity. Free Radical Research, v. 47, n. 8, p. 643-650, 2013Tradução . . Disponível em: https://doi.org/10.3109/10715762.2013.812206. Acesso em: 02 nov. 2024.

    • APA

      Yin, J., Andersen, M. L., Thomsen, M. K., Skibsted, L. H., & Hedegaard, R. V. (2013). Formation of radicals during heating lysine and glucose in solution with an intermediate water activity. Free Radical Research, 47( 8), 643-650. doi:10.3109/10715762.2013.812206

    • NLM

      Yin J, Andersen ML, Thomsen MK, Skibsted LH, Hedegaard RV. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity [Internet]. Free Radical Research. 2013 ; 47( 8): 643-650.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3109/10715762.2013.812206

    • Vancouver

      Yin J, Andersen ML, Thomsen MK, Skibsted LH, Hedegaard RV. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity [Internet]. Free Radical Research. 2013 ; 47( 8): 643-650.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3109/10715762.2013.812206
  • 1

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