Carvalho, Isabella Oliveira Alves Moreira de; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Sawaya, Alexandra Christine Helena Frankland; Sampaio, Geni Rodrigues 
; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Fonte: Journal of Food Composition and Analysis. Unidade: FSP
Assuntos: LIMÃO, FITOQUÍMICA, COLESTEROL, ÁCIDOS GRAXOS, OXIDAÇÃO
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CARVALHO, Isabella Oliveira Alves Moreira de et al. The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines. Journal of Food Composition and Analysis, v. 104, p. art. 104087 [14], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2021.104087. Acesso em: 06 nov. 2024.APA
Carvalho, I. O. A. M. de, Oliveira, V. S. de, Chávez, D. W. H., Gamallo, O. D., Castro, R. N., Sawaya, A. C. H. F., et al. (2021). The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines. Journal of Food Composition and Analysis, 104, art. 104087 [14]. doi:10.1016/j.jfca.2021.104087NLM
Carvalho IOAM de, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines [Internet]. Journal of Food Composition and Analysis. 2021 ;104 art. 104087 [14].[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.jfca.2021.104087Vancouver
Carvalho IOAM de, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines [Internet]. Journal of Food Composition and Analysis. 2021 ;104 art. 104087 [14].[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.jfca.2021.104087
