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Filtros : "FEIJÃO" "Journal of Agricultural and Food Chemistry" "FCF" Removidos: "Grécia" "1952" Limpar

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Artigo de periodico
Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars (2009)
Ranilla, Lena Gálvez; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES, FEIJÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, v. 57, n. 13, p. 5734-5742, 2009Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf900527v. Acesso em: 01 out. 2024.
APA
Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, 57( 13), 5734-5742. Recuperado de http://pubs.acs.org/doi/pdf/10.1021/jf900527v
NLM
Ranilla LG, Genovese MI, Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 13): 5734-5742.[citado 2024 out. 01 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
Vancouver
Ranilla LG, Genovese MI, Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 13): 5734-5742.[citado 2024 out. 01 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
Artigo de periodico
Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.) (2007)
Ranilla, Lena Gálvez; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES (CAPACIDADE), FEIJÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, v. 55, n. 1, p. 90-98, 2007Tradução . . Acesso em: 01 out. 2024.
APA
Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2007). Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 55( 1), 90-98.
NLM
Ranilla LG, Genovese MI, Lajolo FM. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry. 2007 ; 55( 1): 90-98.[citado 2024 out. 01 ]
Vancouver
Ranilla LG, Genovese MI, Lajolo FM. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry. 2007 ; 55( 1): 90-98.[citado 2024 out. 01 ]

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