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Artigo de periodico
Visualization of internal structure of banana starch granule through AFM (2015)
Peroni Okita, Fernanda Helena Gonçalves; Gunning, A. Patrick; Kirby, Andrew; Simão, Renata Antoun; Soares, Claudineia Aparecida; Cordenunsi-Lysenko, Beatriz Rosana
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: BANANA, MICROSCOPIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PERONI OKITA, Fernanda Helena Gonçalves et al. Visualization of internal structure of banana starch granule through AFM. Carbohydrate Polymers, v. 128, p. 32-40, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2015.04.019. Acesso em: 03 out. 2024.
APA
Peroni Okita, F. H. G., Gunning, A. P., Kirby, A., Simão, R. A., Soares, C. A., & Cordenunsi-Lysenko, B. R. (2015). Visualization of internal structure of banana starch granule through AFM. Carbohydrate Polymers, 128, 32-40. doi:10.1016/j.carbpol.2015.04.019
NLM
Peroni Okita FHG, Gunning AP, Kirby A, Simão RA, Soares CA, Cordenunsi-Lysenko BR. Visualization of internal structure of banana starch granule through AFM [Internet]. Carbohydrate Polymers. 2015 ; 128 32-40.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.carbpol.2015.04.019
Vancouver
Peroni Okita FHG, Gunning AP, Kirby A, Simão RA, Soares CA, Cordenunsi-Lysenko BR. Visualization of internal structure of banana starch granule through AFM [Internet]. Carbohydrate Polymers. 2015 ; 128 32-40.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.carbpol.2015.04.019
Artigo de periodico
Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana (2015)
Facundo, Heliofabia Virginia de Vasconcelos; Gurak, Poliana Deyse; Mercadante, Adriana Zerlotti; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Food Chemistry. Unidade: FCF
Subjects: BANANA, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FACUNDO, Heliofabia Virginia de Vasconcelos et al. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, v. 170, p. 102-109, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.08.069. Acesso em: 03 out. 2024.
APA
Facundo, H. V. de V., Gurak, P. D., Mercadante, A. Z., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2015). Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, 170, 102-109. doi:10.1016/j.foodchem.2014.08.069
NLM
Facundo HV de V, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi-Lysenko BR. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana [Internet]. Food Chemistry. 2015 ; 170 102-109.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.069
Vancouver
Facundo HV de V, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi-Lysenko BR. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana [Internet]. Food Chemistry. 2015 ; 170 102-109.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.069
Artigo de periodico
Total soluble phenolic compounds quantification is not as simple as it seems (2015)
Castro-Alves, Victor Costa; Cordenunsi-Lysenko, Beatriz Rosana
Source: Food Analytical Methods. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, ÁCIDOS ASCÓRBICOS, LARANJA, BANANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTRO-ALVES, Victor Costa e CORDENUNSI-LYSENKO, Beatriz Rosana. Total soluble phenolic compounds quantification is not as simple as it seems. Food Analytical Methods, v. 8, n. 4, p. 873-884, 2015Tradução . . Disponível em: https://doi.org/10.1007/s12161-014-9961-0. Acesso em: 03 out. 2024.
APA
Castro-Alves, V. C., & Cordenunsi-Lysenko, B. R. (2015). Total soluble phenolic compounds quantification is not as simple as it seems. Food Analytical Methods, 8( 4), 873-884. doi:10.1007/s12161-014-9961-0
NLM
Castro-Alves VC, Cordenunsi-Lysenko BR. Total soluble phenolic compounds quantification is not as simple as it seems [Internet]. Food Analytical Methods. 2015 ; 8( 4): 873-884.[citado 2024 out. 03 ] Available from: https://doi.org/10.1007/s12161-014-9961-0
Vancouver
Castro-Alves VC, Cordenunsi-Lysenko BR. Total soluble phenolic compounds quantification is not as simple as it seems [Internet]. Food Analytical Methods. 2015 ; 8( 4): 873-884.[citado 2024 out. 03 ] Available from: https://doi.org/10.1007/s12161-014-9961-0
Artigo de periodico
Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots (2015)
Shiga, Tania Misuzu ; Okita, Fernanda Helena Gonçalves Peroni; Carpita, Nicholas C; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: CARBOIDRATOS, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIGA, Tania Misuzu et al. Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots. Carbohydrate Polymers, v. 130, p. 155-165, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2015.04.055. Acesso em: 03 out. 2024.
APA
Shiga, T. M., Okita, F. H. G. P., Carpita, N. C., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2015). Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots. Carbohydrate Polymers, 130, 155-165. doi:10.1016/j.carbpol.2015.04.055
NLM
Shiga TM, Okita FHGP, Carpita NC, Lajolo FM, Cordenunsi-Lysenko BR. Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots [Internet]. Carbohydrate Polymers. 2015 ; 130 155-165.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.carbpol.2015.04.055
Vancouver
Shiga TM, Okita FHGP, Carpita NC, Lajolo FM, Cordenunsi-Lysenko BR. Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots [Internet]. Carbohydrate Polymers. 2015 ; 130 155-165.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.carbpol.2015.04.055

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