Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet (2019)
Fonte: Food Chemistry. Unidade: ESALQ
Assuntos: BETERRABA, ANTIOXIDANTES, PROCESSAMENTO DE ALIMENTOS
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PRECZENHAK, Ana Paula et al. Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet. Food Chemistry, v. 286, p. 600-607, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.02.040. Acesso em: 28 ago. 2024.APA
Preczenhak, A. P., Orsi, B., Lima, G. P. P., Tezotto-Uliana, J. V., Minatel, I. O., & Kluge, R. A. (2019). Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet. Food Chemistry, 286, 600-607. doi:10.1016/j.foodchem.2019.02.040NLM
Preczenhak AP, Orsi B, Lima GPP, Tezotto-Uliana JV, Minatel IO, Kluge RA. Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet [Internet]. Food Chemistry. 2019 ; 286 600-607.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2019.02.040Vancouver
Preczenhak AP, Orsi B, Lima GPP, Tezotto-Uliana JV, Minatel IO, Kluge RA. Cysteine enhances the content of betalains and polyphenols in fresh-cut red beet [Internet]. Food Chemistry. 2019 ; 286 600-607.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2019.02.040
