Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps (2009)
Hassimotto, Neuza Mariko Aymoto 
; Genovese, Maria Inês ; Lajolo, Franco Maria
Fonte: Journal of Food Composition and Analysis. Unidade: FCF
Assuntos: FLAVONÓIDES, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
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HASSIMOTTO, Neuza Mariko Aymoto e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps. Journal of Food Composition and Analysis, v. 22, n. 5, p. 394-396, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2009.04.002. Acesso em: 04 ago. 2024.APA
Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2009). Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps. Journal of Food Composition and Analysis, 22( 5), 394-396. doi:10.1016/j.jfca.2009.04.002NLM
Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 394-396.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1016/j.jfca.2009.04.002Vancouver
Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 394-396.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1016/j.jfca.2009.04.002
