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Filtros : "Sarkar, Dipayan" Limpar

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  • Artigo de periodico

    Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation (2017)

    Fujita, Alice; Sarkar, Dipayan; Genovese, Maria Inês ; Shetty, Kalidas

    Source: Process Biochemistry. Unidade: FCF

    Subjects: CAMU-CAMU, ANTIOXIDANTES

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      FUJITA, Alice et al. Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation. Process Biochemistry, v. 59, p. 133-140, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.procbio.2017.05.017. Acesso em: 17 ago. 2024.

    • APA

      Fujita, A., Sarkar, D., Genovese, M. I., & Shetty, K. (2017). Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation. Process Biochemistry, 59, 133-140. doi:10.1016/j.procbio.2017.05.017

    • NLM

      Fujita A, Sarkar D, Genovese MI, Shetty K. Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation [Internet]. Process Biochemistry. 2017 ; 59 133-140.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1016/j.procbio.2017.05.017

    • Vancouver

      Fujita A, Sarkar D, Genovese MI, Shetty K. Improving anti-hyperglycemic and anti-hypertensive properties of camucamu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation [Internet]. Process Biochemistry. 2017 ; 59 133-140.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1016/j.procbio.2017.05.017

  • Artigo de periodico

    Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation (2015)

    Fujita, Alice; Sarkar, Dipayan; Wu, Shibiao; Kennelly, Edward; Shetty, Kalidas; Genovese, Maria Inês

    Source: Food Research International. Unidade: FCF

    Subjects: CAMU-CAMU, STAPHYLOCOCCUS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      FUJITA, Alice et al. Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation. Food Research International, v. 77, p. 194-203, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.07.009. Acesso em: 17 ago. 2024.

    • APA

      Fujita, A., Sarkar, D., Wu, S., Kennelly, E., Shetty, K., & Genovese, M. I. (2015). Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation. Food Research International, 77, 194-203. doi:10.1016/j.foodres.2015.07.009

    • NLM

      Fujita A, Sarkar D, Wu S, Kennelly E, Shetty K, Genovese MI. Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation [Internet]. Food Research International. 2015 ; 77 194-203.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1016/j.foodres.2015.07.009

    • Vancouver

      Fujita A, Sarkar D, Wu S, Kennelly E, Shetty K, Genovese MI. Evaluation of phenolic-linked bioactives of camu-camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation [Internet]. Food Research International. 2015 ; 77 194-203.[citado 2024 ago. 17 ] Available from: https://doi.org/10.1016/j.foodres.2015.07.009
  • 1

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