Source: Food Chemistry. Unidades: ESALQ, FCF
Subjects: PRÓPOLIS, ÁCIDOS GRAXOS, OXIDAÇÃO, COMPOSTOS FENÓLICOS
ABNT
ESPINOSA, Raquel Rainho et al. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters. Food Chemistry, v. 182, n. 1, p. 95–104, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.02.130. Acesso em: 14 out. 2024.APA
Espinosa, R. R., Inchingolo, R., Alencar, S. M. de, Rodriguez Estrada, M. T., & Castro, I. A. de. (2015). Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters. Food Chemistry, 182( 1), 95–104. doi:10.1016/j.foodchem.2015.02.130NLM
Espinosa RR, Inchingolo R, Alencar SM de, Rodriguez Estrada MT, Castro IA de. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters [Internet]. Food Chemistry. 2015 ; 182( 1): 95–104.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2015.02.130Vancouver
Espinosa RR, Inchingolo R, Alencar SM de, Rodriguez Estrada MT, Castro IA de. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters [Internet]. Food Chemistry. 2015 ; 182( 1): 95–104.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2015.02.130