Source: Food Chemistry. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CAROTENOIDES, COUVE-FLOR, COZIMENTO, VITAMINA A, VITAMINA E
ABNT
DIAMANTE, Marla Silvia; BORGES, Cristine Vanz; MINATEL, Igor Otavio; et al. Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower. Food Chemistry, Amsterdam, Elsevier BV, v. 340, p. 1-12, 2021. Disponível em: < https://doi.org/10.1016/j.foodchem.2020.127901 > DOI: 10.1016/j.foodchem.2020.127901.APA
Diamante, M. S., Borges, C. V., Minatel, I. O., Jacomino, A. P., Basílio, L. S. P., Monteiro, G. C., et al. (2021). Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower. Food Chemistry, 340, 1-12. doi:10.1016/j.foodchem.2020.127901NLM
Diamante MS, Borges CV, Minatel IO, Jacomino AP, Basílio LSP, Monteiro GC, Corrêa CR, Oliveira RA de, Lima GPP. Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower [Internet]. Food Chemistry. 2021 ; 340 1-12.Available from: https://doi.org/10.1016/j.foodchem.2020.127901Vancouver
Diamante MS, Borges CV, Minatel IO, Jacomino AP, Basílio LSP, Monteiro GC, Corrêa CR, Oliveira RA de, Lima GPP. Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower [Internet]. Food Chemistry. 2021 ; 340 1-12.Available from: https://doi.org/10.1016/j.foodchem.2020.127901