Fonte: Lwt-food science and technology. Unidade: FSP
Assuntos: CAFÉ, LEITE, CAFEÍNA, COMPOSTOS FENÓLICOS, ANTIOXIDANTES
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SOARES, Maiara Jurema et al. Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion. Lwt-food science and technology, v. 135, p. art. 110255 [5], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110255. Acesso em: 28 ago. 2024.APA
Soares, M. J., Sampaio, G. R., Guizellini, G. M., Figueira, M. S., Pinaffi, A. C. da C., Freitas, R. A. M. S., et al. (2021). Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion. Lwt-food science and technology, 135, art. 110255 [5]. doi:10.1016/j.lwt.2020.110255NLM
Soares MJ, Sampaio GR, Guizellini GM, Figueira MS, Pinaffi AC da C, Freitas RAMS, Shahidi F, Camargo AC de, Torres EAF da S. Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion [Internet]. Lwt-food science and technology. 2021 ;135 art. 110255 [5].[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.lwt.2020.110255Vancouver
Soares MJ, Sampaio GR, Guizellini GM, Figueira MS, Pinaffi AC da C, Freitas RAMS, Shahidi F, Camargo AC de, Torres EAF da S. Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion [Internet]. Lwt-food science and technology. 2021 ;135 art. 110255 [5].[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.lwt.2020.110255