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Filtros : "GOIABA" "FFCLRP" Removidos: "Indexado no: Scopus" "Beltrame, Ana Elisa de Godoy" "2015" Limpar

Filtros

USP affiliated authors
- crotti, antonio eduardo miller (~1)
- moraes, luiz alberto beraldo de (~1)
- oliveira, alessandra lopes de (~1)
- tanajura, lívia stenico (~1)
Date published
- 2021 (~1)
- 2019 (~1)
Subjects
- goiaba (2)
- análise sensorial de alimentos (1)
- doenças negligenciadas (1)
- espectrometria de massas (1)
- folhas (plantas) (1)

Artigo de periodico
Chemical composition and biological activities of essential oil from flowers of Psidium guajava (Myrtaceae) (2021)
Alves, Cassia Cristina Fernandes; Rezende, Jessika Lima; Silva, Elizabeth A. J.; Silva, Fabiano Guimarães; Tanajura, Lívia Stenico; Crotti, Antonio Eduardo Miller ; Esperandim, Viviane Rodrigues; Santiago, Mariana Brentini; Martins, Carlos Henrique Gomes; Miranda, Mayker Lazaro Dantas
Source: Brazilian Journal of Biology. Unidade: FFCLRP
Subjects: DOENÇAS NEGLIGENCIADAS, GOIABA, TESTES DE SENSIBILIDADE MICROBIANA, FOLHAS (PLANTAS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALVES, Cassia Cristina Fernandes et al. Chemical composition and biological activities of essential oil from flowers of Psidium guajava (Myrtaceae). Brazilian Journal of Biology, v. 81, n. 3, p. 728-736, 2021Tradução . . Disponível em: https://doi.org/10.1590/1519-6984.230533. Acesso em: 17 nov. 2024.
APA
Alves, C. C. F., Rezende, J. L., Silva, E. A. J., Silva, F. G., Tanajura, L. S., Crotti, A. E. M., et al. (2021). Chemical composition and biological activities of essential oil from flowers of Psidium guajava (Myrtaceae). Brazilian Journal of Biology, 81( 3), 728-736. doi:10.1590/1519-6984.230533
NLM
Alves CCF, Rezende JL, Silva EAJ, Silva FG, Tanajura LS, Crotti AEM, Esperandim VR, Santiago MB, Martins CHG, Miranda MLD. Chemical composition and biological activities of essential oil from flowers of Psidium guajava (Myrtaceae) [Internet]. Brazilian Journal of Biology. 2021 ; 81( 3): 728-736.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1590/1519-6984.230533
Vancouver
Alves CCF, Rezende JL, Silva EAJ, Silva FG, Tanajura LS, Crotti AEM, Esperandim VR, Santiago MB, Martins CHG, Miranda MLD. Chemical composition and biological activities of essential oil from flowers of Psidium guajava (Myrtaceae) [Internet]. Brazilian Journal of Biology. 2021 ; 81( 3): 728-736.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1590/1519-6984.230533
Artigo de periodico
Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C (2019)
Bodini, Renata Barbosa; Montini, Evandro Marcos; Carvalho, Carolina Corrêa de; Moraes, Luiz Alberto Beraldo de ; Meirelles, Antonio José de Almeida ; Oliveira, Alessandra Lopes de
Source: The Open Food Science Journal. Unidades: FFCLRP, FZEA
Subjects: SUCOS DE FRUTAS, MANGA, GOIABA, ESPECTROMETRIA DE MASSAS, ANÁLISE SENSORIAL DE ALIMENTOS, VITAMINA C
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BODINI, Renata Barbosa et al. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C. The Open Food Science Journal, v. 11, p. 44-55, 2019Tradução . . Disponível em: https://doi.org/10.2174/1874256401911010044. Acesso em: 17 nov. 2024.
APA
Bodini, R. B., Montini, E. M., Carvalho, C. C. de, Moraes, L. A. B. de, Meirelles, A. J. de A., & Oliveira, A. L. de. (2019). Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C. The Open Food Science Journal, 11, 44-55. doi:10.2174/1874256401911010044
NLM
Bodini RB, Montini EM, Carvalho CC de, Moraes LAB de, Meirelles AJ de A, Oliveira AL de. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C [Internet]. The Open Food Science Journal. 2019 ; 11 44-55.[citado 2024 nov. 17 ] Available from: https://doi.org/10.2174/1874256401911010044
Vancouver
Bodini RB, Montini EM, Carvalho CC de, Moraes LAB de, Meirelles AJ de A, Oliveira AL de. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C [Internet]. The Open Food Science Journal. 2019 ; 11 44-55.[citado 2024 nov. 17 ] Available from: https://doi.org/10.2174/1874256401911010044

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