Fonte: Lebensmittel - Wissenschaft und Technologie Food Science and Technology. Unidade: FCF
Assuntos: ANTIOXIDANTES, COENTRO
ABNT
MELO, Enayde de Almeida e MANCINI-FILHO, Jorge e GUERRA, Nonete Barbosa. Characterization of antioxidant compounds in aqueous coriander extract (Coriandrum sativum L.). Lebensmittel - Wissenschaft und Technologie Food Science and Technology, v. 38, n. 1, p. 15-19, 2004Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2004.03.011. Acesso em: 21 ago. 2024.APA
Melo, E. de A., Mancini-Filho, J., & Guerra, N. B. (2004). Characterization of antioxidant compounds in aqueous coriander extract (Coriandrum sativum L.). Lebensmittel - Wissenschaft und Technologie Food Science and Technology, 38( 1), 15-19. doi:10.1016/j.lwt.2004.03.011NLM
Melo E de A, Mancini-Filho J, Guerra NB. Characterization of antioxidant compounds in aqueous coriander extract (Coriandrum sativum L.) [Internet]. Lebensmittel - Wissenschaft und Technologie Food Science and Technology. 2004 ; 38( 1): 15-19.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.lwt.2004.03.011Vancouver
Melo E de A, Mancini-Filho J, Guerra NB. Characterization of antioxidant compounds in aqueous coriander extract (Coriandrum sativum L.) [Internet]. Lebensmittel - Wissenschaft und Technologie Food Science and Technology. 2004 ; 38( 1): 15-19.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1016/j.lwt.2004.03.011