Source: International Journal of Molecular Sciences. Unidade: ESALQ
Subjects: ALIMENTOS FUNCIONAIS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, PROCESSAMENTO DE ALIMENTOS, SAÚDE
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CAMARGO, Adriano Costa de et al. Opinion on the Hurdles and potential health benefits in value-added use of plant food processing by-products as sources of phenolic compounds. International Journal of Molecular Sciences, v. 19, n. 11, 2018Tradução . . Disponível em: https://doi.org/10.3390/ijms19113498. Acesso em: 17 out. 2024.APA
Camargo, A. C. de, Schwember, A. R., Parada, R., Garcia, S., Maróstica Júnior, M. R., Franchin, M., et al. (2018). Opinion on the Hurdles and potential health benefits in value-added use of plant food processing by-products as sources of phenolic compounds. International Journal of Molecular Sciences, 19( 11). doi:10.3390/ijms19113498NLM
Camargo AC de, Schwember AR, Parada R, Garcia S, Maróstica Júnior MR, Franchin M, Regitano-d’Arce MAB, Shahidi F. Opinion on the Hurdles and potential health benefits in value-added use of plant food processing by-products as sources of phenolic compounds [Internet]. International Journal of Molecular Sciences. 2018 ; 19( 11):[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/ijms19113498Vancouver
Camargo AC de, Schwember AR, Parada R, Garcia S, Maróstica Júnior MR, Franchin M, Regitano-d’Arce MAB, Shahidi F. Opinion on the Hurdles and potential health benefits in value-added use of plant food processing by-products as sources of phenolic compounds [Internet]. International Journal of Molecular Sciences. 2018 ; 19( 11):[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/ijms19113498