Alves, A.B; Bragagnolo, N; Silva, M.G. da; Skibsted, Leif Horsfelt 
; Orlien, V
Source: Food and Bioproducts Processing. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CARNES E DERIVADOS, FLAVONOIDES, FRANGOS DE CORTE, PROCESSAMENTO DE ALIMENTOS, TOMATE
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ALVES, A.B et al. Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products. Food and Bioproducts Processing, v. 90, n. 3, p. 499-505, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2011.10.004. Acesso em: 14 jul. 2024.APA
Alves, A. B., Bragagnolo, N., Silva, M. G. da, Skibsted, L. H., & Orlien, V. (2012). Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products. Food and Bioproducts Processing, 90( 3), 499-505. doi:10.1016/j.fbp.2011.10.004NLM
Alves AB, Bragagnolo N, Silva MG da, Skibsted LH, Orlien V. Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products [Internet]. Food and Bioproducts Processing. 2012 ; 90( 3): 499-505.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.fbp.2011.10.004Vancouver
Alves AB, Bragagnolo N, Silva MG da, Skibsted LH, Orlien V. Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products [Internet]. Food and Bioproducts Processing. 2012 ; 90( 3): 499-505.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.fbp.2011.10.004
