Paesani, Candela; Degano, Alicia L 
; Zalosnik, Ines; Zalosnik, Maria Ines ; Fabi, João Paulo ; Pérez, Gabriela T
Source: Food Research International. Unidade: FCF
Subjects: NEOPLASIAS COLORRETAIS, HIDRÓLISE, POLISSACARÍDEOS, FIBRAS NA DIETA
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PAESANI, Candela et al. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Research International, v. 147, p. 1-10 art. 110466, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110466. Acesso em: 15 out. 2024.APA
Paesani, C., Degano, A. L., Zalosnik, I., Zalosnik, M. I., Fabi, J. P., & Pérez, G. T. (2021). Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Research International, 147, 1-10 art. 110466. doi:10.1016/j.foodres.2021.110466NLM
Paesani C, Degano AL, Zalosnik I, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells [Internet]. Food Research International. 2021 ; 147 1-10 art. 110466.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodres.2021.110466Vancouver
Paesani C, Degano AL, Zalosnik I, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells [Internet]. Food Research International. 2021 ; 147 1-10 art. 110466.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodres.2021.110466
