Source: Food Chemistry. Unidade: ESALQ
Subjects: ANTIOXIDANTES, FLAVONOIDES, DIABETES MELLITUS, OBESIDADE, ENZIMAS, VINHO
ABNT
CAMARGO, Adriano Costa de et al. Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities. Food Chemistry, v. 212, p. 395–402, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.05.047. Acesso em: 11 nov. 2024.APA
Camargo, A. C. de, Regitano-d’Arce, M. A. B., Biasoto, A. C. T., & Shahidi, F. (2016). Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities. Food Chemistry, 212, 395–402. doi:10.1016/j.foodchem.2016.05.047NLM
Camargo AC de, Regitano-d’Arce MAB, Biasoto ACT, Shahidi F. Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities [Internet]. Food Chemistry. 2016 ; 212 395–402.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2016.05.047Vancouver
Camargo AC de, Regitano-d’Arce MAB, Biasoto ACT, Shahidi F. Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities [Internet]. Food Chemistry. 2016 ; 212 395–402.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2016.05.047