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Filtros : "Tang, Ning" Limpar

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  • Artigo de periodico

    Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components (2017)

    Tang, Ning; Skibsted, Leif Horsfelt

    Source: Journal of Agricultural and Food Chemistry. Unidade: ESALQ

    Subjects: COMPOSIÇÃO DE ALIMENTOS, FERRO, ELÉTRONS, PROTEÍNAS, SOLUÇÕES AQUOSAS

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    • ABNT

      TANG, Ning e SKIBSTED, Leif Horsfelt. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry, v. 65, p. 6195-6210, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.7b02420. Acesso em: 02 maio 2026.

    • APA

      Tang, N., & Skibsted, L. H. (2017). Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry, 65, 6195-6210. doi:10.1021/acs.jafc.7b02420

    • NLM

      Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 6195-6210.[citado 2026 maio 02 ] Available from: https://doi.org/10.1021/acs.jafc.7b02420

    • Vancouver

      Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 6195-6210.[citado 2026 maio 02 ] Available from: https://doi.org/10.1021/acs.jafc.7b02420

  • Artigo de periodico

    Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands (2017)

    Tang, Ning; Skibsted, Leif Horsfelt

    Source: Journal of Agricultural and Food Chemistry. Unidade: ESALQ

    Subjects: BIODISPONIBILIDADE, COMPOSIÇÃO DE ALIMENTOS, ENXOFRE, LIGANTES, NITROGÊNIO, OXIGÊNIO, SUPLEMENTOS DIETÉTICOS, ZINCO

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

    • ABNT

      TANG, Ning e SKIBSTED, Leif Horsfelt. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands. Journal of Agricultural and Food Chemistry, v. 65, p. 8727-8743, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.7b02998. Acesso em: 02 maio 2026.

    • APA

      Tang, N., & Skibsted, L. H. (2017). Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands. Journal of Agricultural and Food Chemistry, 65, 8727-8743. doi:10.1021/acs.jafc.7b02998

    • NLM

      Tang N, Skibsted LH. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 8727-8743.[citado 2026 maio 02 ] Available from: https://doi.org/10.1021/acs.jafc.7b02998

    • Vancouver

      Tang N, Skibsted LH. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 8727-8743.[citado 2026 maio 02 ] Available from: https://doi.org/10.1021/acs.jafc.7b02998
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