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Artigo de periodico
Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions (2011)
Branco, Gabriel Favalli; Rodrigues, Maria Isabel; Gioielli, Luiz Antonio ; Castro, Inar Alves de
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), OXIDAÇÃO, ÁCIDOS ASCÓRBICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRANCO, Gabriel Favalli et al. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, v. 59, n. 22, p. 12183\201312192, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf202808r. Acesso em: 02 nov. 2024.
APA
Branco, G. F., Rodrigues, M. I., Gioielli, L. A., & Castro, I. A. de. (2011). Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 59( 22), 12183\201312192. doi:10.1021/jf202808r
NLM
Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf202808r
Vancouver
Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf202808r
Artigo de periodico
Nutritional aspects of second generation soy foods (2011)
Alezandro, Marcela Roquim; Granato, Daniel; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ISOFLAVONAS, PROTEÍNAS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALEZANDRO, Marcela Roquim et al. Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, v. 59, n. 10, p. 5490-5497, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf200061c. Acesso em: 02 nov. 2024.
APA
Alezandro, M. R., Granato, D., Lajolo, F. M., & Genovese, M. I. (2011). Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, 59( 10), 5490-5497. doi:10.1021/jf200061c
NLM
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf200061c
Vancouver
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf200061c
Artigo de periodico
Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic llex paraguariensis extract components (2011)
Rivelli, Diogo Pineda; Almeida, Rebeca Leite de; Ropke, Cristina Dislich; Barros, Silvia Berlanga de Moraes
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: HIDRÓLISE, FITOQUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIVELLI, Diogo Pineda et al. Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic llex paraguariensis extract components. Journal of Agricultural and Food Chemistry, v. 59, n. 16, p. 8901-8907, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf201665t. Acesso em: 02 nov. 2024.
APA
Rivelli, D. P., Almeida, R. L. de, Ropke, C. D., & Barros, S. B. de M. (2011). Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic llex paraguariensis extract components. Journal of Agricultural and Food Chemistry, 59( 16), 8901-8907. doi:10.1021/jf201665t
NLM
Rivelli DP, Almeida RL de, Ropke CD, Barros SB de M. Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic llex paraguariensis extract components [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 16): 8901-8907.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf201665t
Vancouver
Rivelli DP, Almeida RL de, Ropke CD, Barros SB de M. Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic llex paraguariensis extract components [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 16): 8901-8907.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf201665t
Artigo de periodico
Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns (2011)
Soares, Claudineia Aparecida; Peroni-Okita, Helena Gonçalves; Cardoso, Mateus Borba; Shitakubo, Renata; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: BANANA, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Claudineia Aparecida et al. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns. Journal of Agricultural and Food Chemistry, v. 59, p. 6672-6681, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf201590h. Acesso em: 02 nov. 2024.
APA
Soares, C. A., Peroni-Okita, H. G., Cardoso, M. B., Shitakubo, R., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2011). Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns. Journal of Agricultural and Food Chemistry, 59, 6672-6681. doi:10.1021/jf201590h
NLM
Soares CA, Peroni-Okita HG, Cardoso MB, Shitakubo R, Lajolo FM, Cordenunsi-Lysenko BR. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59 6672-6681.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf201590h
Vancouver
Soares CA, Peroni-Okita HG, Cardoso MB, Shitakubo R, Lajolo FM, Cordenunsi-Lysenko BR. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59 6672-6681.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1021/jf201590h

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