Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: QUÍMICA
ABNT
CARDOSO, Daniel Rodrigues e OLSEN, Karsten e SKIBSTEDE, Leif H. Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogenous and heterogenous aqueous food model systems. Journal of Agricultural and Food Chemistry, v. 55, n. 15, p. 6285-6291, 2007Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i15/pdf/jf063497q.pdf. Acesso em: 27 set. 2024.APA
Cardoso, D. R., Olsen, K., & Skibstede, L. H. (2007). Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogenous and heterogenous aqueous food model systems. Journal of Agricultural and Food Chemistry, 55( 15), 6285-6291. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i15/pdf/jf063497q.pdfNLM
Cardoso DR, Olsen K, Skibstede LH. Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogenous and heterogenous aqueous food model systems [Internet]. Journal of Agricultural and Food Chemistry. 2007 ; 55( 15): 6285-6291.[citado 2024 set. 27 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i15/pdf/jf063497q.pdfVancouver
Cardoso DR, Olsen K, Skibstede LH. Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogenous and heterogenous aqueous food model systems [Internet]. Journal of Agricultural and Food Chemistry. 2007 ; 55( 15): 6285-6291.[citado 2024 set. 27 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i15/pdf/jf063497q.pdf