Source: Food Science and Biotechnology. Unidade: ESALQ
Subjects: AÇÚCAR REDUTOR, ELISA, LEITE EM PÓ, POLIFENÓIS, PROTEÍNAS DO LEITE
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ABNT
LIU, Ling e HEDEGAARD, Rikke V e SKIBSTED, Leif Horsfelt. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin. Food Science and Biotechnology, v. 26, n. 2, p. 389-391, 2017Tradução . . Disponível em: https://doi.org/10.1007/s10068-017-0053-y. Acesso em: 21 ago. 2024.APA
Liu, L., Hedegaard, R. V., & Skibsted, L. H. (2017). Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin. Food Science and Biotechnology, 26( 2), 389-391. doi:10.1007/s10068-017-0053-yNLM
Liu L, Hedegaard RV, Skibsted LH. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin [Internet]. Food Science and Biotechnology. 2017 ; 26( 2): 389-391.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1007/s10068-017-0053-yVancouver
Liu L, Hedegaard RV, Skibsted LH. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin [Internet]. Food Science and Biotechnology. 2017 ; 26( 2): 389-391.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1007/s10068-017-0053-y