Source: Italian Journal of Food Science. Unidade: FCF
Subjects: ANTIOXIDANTES (ATIVIDADE), CAFÉ
ABNT
BAGGIO, Janaina et al. Identification of phenolic acids in coffee (Coffea arabica L.) dust and its antioxidant activity. Italian Journal of Food Science, v. 19, n. 2, p. 193-203, 2007Tradução . . Acesso em: 18 out. 2024.APA
Baggio, J., Lima, A. de, Mancini-Filho, J., & Fett, R. (2007). Identification of phenolic acids in coffee (Coffea arabica L.) dust and its antioxidant activity. Italian Journal of Food Science, 19( 2), 193-203.NLM
Baggio J, Lima A de, Mancini-Filho J, Fett R. Identification of phenolic acids in coffee (Coffea arabica L.) dust and its antioxidant activity. Italian Journal of Food Science. 2007 ; 19( 2): 193-203.[citado 2024 out. 18 ]Vancouver
Baggio J, Lima A de, Mancini-Filho J, Fett R. Identification of phenolic acids in coffee (Coffea arabica L.) dust and its antioxidant activity. Italian Journal of Food Science. 2007 ; 19( 2): 193-203.[citado 2024 out. 18 ]