Cooking effect on phenolic compounds of pigmented and non-pigmented rice (2009)
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo. Unidade: FCF
Subjects: COZIMENTO, ARROZ, ANTIOXIDANTES
ABNT
MASSARETTO, Isabel Louro e FERNANDES, Helena Coelho e LANFER-MARQUEZ, Ursula Maria. Cooking effect on phenolic compounds of pigmented and non-pigmented rice. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 02 jun. 2024. , 2009APA
Massaretto, I. L., Fernandes, H. C., & Lanfer-Marquez, U. M. (2009). Cooking effect on phenolic compounds of pigmented and non-pigmented rice. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.NLM
Massaretto IL, Fernandes HC, Lanfer-Marquez UM. Cooking effect on phenolic compounds of pigmented and non-pigmented rice. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 14 res. FCF023.[citado 2024 jun. 02 ]Vancouver
Massaretto IL, Fernandes HC, Lanfer-Marquez UM. Cooking effect on phenolic compounds of pigmented and non-pigmented rice. Brazilian Journal of Pharmaceutical Sciences. 2009 ; 45 14 res. FCF023.[citado 2024 jun. 02 ]