Source: Food Chemistry. Unidade: ESALQ
Subjects: AÇAÍ, ANTI-INFLAMATÓRIOS, ANTIOXIDANTES, BAGAÇOS, COMPOSTOS VOLÁTEIS, DIGESTAO, FRUTAS TROPICAIS, SUBPRODUTOS COMO ALIMENTO
ABNT
SILVA, Anna Paula de Souza et al. How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products?. Food Chemistry, v. 484, p. 1-12, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2025.144364. Acesso em: 18 jun. 2025.APA
Silva, A. P. de S., Camargo, A. C. de, Lazarini, J. G., Carvalho, G. R., & Alencar, S. M. de. (2025). How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? Food Chemistry, 484, 1-12. doi:10.1016/j.foodchem.2025.144364NLM
Silva AP de S, Camargo AC de, Lazarini JG, Carvalho GR, Alencar SM de. How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? [Internet]. Food Chemistry. 2025 ; 484 1-12.[citado 2025 jun. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2025.144364Vancouver
Silva AP de S, Camargo AC de, Lazarini JG, Carvalho GR, Alencar SM de. How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? [Internet]. Food Chemistry. 2025 ; 484 1-12.[citado 2025 jun. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2025.144364