ReP USP - Resultado da busca

Trabalho de evento-resumo
Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries (2008)
Mancini, Dalva Assunção Portari; Pinto, R.; Novoa, Alexis de Jesús Vidal; Andrade-Wartha, Elma Regina Silva de; Silva, Ana Mara de Oliveira e; Mancini-Filho, Jorge
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: ALGAE, ANTIOXIDANTES (ATIVIDADE)
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ABNT
MANCINI, Dalva Assunção Portari et al. Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries. 2008, Anais.. Chicago: Institute of Food Technologists, 2008. . Acesso em: 12 nov. 2024.
APA
Mancini, D. A. P., Pinto, R., Novoa, A. de J. V., Andrade-Wartha, E. R. S. de, Silva, A. M. de O. e, & Mancini-Filho, J. (2008). Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini DAP, Pinto R, Novoa A de JV, Andrade-Wartha ERS de, Silva AM de O e, Mancini-Filho J. Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries. Book of Abstracts. 2008 ;[citado 2024 nov. 12 ]
Vancouver
Mancini DAP, Pinto R, Novoa A de JV, Andrade-Wartha ERS de, Silva AM de O e, Mancini-Filho J. Free Phenolic acids from algae Halimeda with antioxidant activity on the protection of liver injuries. Book of Abstracts. 2008 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells (2008)
Jardini, Fernanda Archilla; Mancini-Filho, Jorge ; Mancini, Dalva Assunção Portari
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: ALIMENTOS FUNCIONAIS, ANTIOXIDANTES
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ABNT
JARDINI, Fernanda Archilla e MANCINI-FILHO, Jorge e MANCINI, Dalva Assunção Portari. Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells. 2008, Anais.. Chicago: Institute of Food Technologists, 2008. . Acesso em: 12 nov. 2024.
APA
Jardini, F. A., Mancini-Filho, J., & Mancini, D. A. P. (2008). Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Jardini FA, Mancini-Filho J, Mancini DAP. Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells. Book of Abstracts. 2008 ;[citado 2024 nov. 12 ]
Vancouver
Jardini FA, Mancini-Filho J, Mancini DAP. Evaluation of phenolic compounds from pomegranate (Punica granatum L.) fruit on development and their absorption levels in HeLa cells. Book of Abstracts. 2008 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Antioxidant activity of phenolic compounds from pomegranate (Punica granatium L.) fruit (2007)
Mancini-Filho, Jorge ; Jardini, Fernanda Archilla; Torres, Rosângela Pavan
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Assunto: ALIMENTOS FUNCIONAIS
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ABNT
MANCINI-FILHO, Jorge e JARDINI, Fernanda Archilla e TORRES, Rosângela Pavan. Antioxidant activity of phenolic compounds from pomegranate (Punica granatium L.) fruit. 2007, Anais.. Chicago: Institute of Food Technologists, 2007. . Acesso em: 12 nov. 2024.
APA
Mancini-Filho, J., Jardini, F. A., & Torres, R. P. (2007). Antioxidant activity of phenolic compounds from pomegranate (Punica granatium L.) fruit. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini-Filho J, Jardini FA, Torres RP. Antioxidant activity of phenolic compounds from pomegranate (Punica granatium L.) fruit. Book of Abstracts. 2007 ;[citado 2024 nov. 12 ]
Vancouver
Mancini-Filho J, Jardini FA, Torres RP. Antioxidant activity of phenolic compounds from pomegranate (Punica granatium L.) fruit. Book of Abstracts. 2007 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Antioxidant extracts from spice with inhibitory effect on DNA vírus, such as herpevírus, replication in cell culture (2007)
Mancini, Dalva Assunção Portari; Torres, Rosângela Pavan; Pinto, José Ricardo; Mancini-Filho, Jorge
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Assunto: ALIMENTOS FUNCIONAIS
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ABNT
MANCINI, Dalva Assunção Portari et al. Antioxidant extracts from spice with inhibitory effect on DNA vírus, such as herpevírus, replication in cell culture. 2007, Anais.. Chicago: Institute of Food Technologists, 2007. . Acesso em: 12 nov. 2024.
APA
Mancini, D. A. P., Torres, R. P., Pinto, J. R., & Mancini-Filho, J. (2007). Antioxidant extracts from spice with inhibitory effect on DNA vírus, such as herpevírus, replication in cell culture. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini DAP, Torres RP, Pinto JR, Mancini-Filho J. Antioxidant extracts from spice with inhibitory effect on DNA vírus, such as herpevírus, replication in cell culture. Book of Abstracts. 2007 ;[citado 2024 nov. 12 ]
Vancouver
Mancini DAP, Torres RP, Pinto JR, Mancini-Filho J. Antioxidant extracts from spice with inhibitory effect on DNA vírus, such as herpevírus, replication in cell culture. Book of Abstracts. 2007 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Consumer attitude toward parboiled rice in the city of São Paulo, Brazil (2005)
Heinemann, Riana Jordão Barrozo; Behrens, Jorge Herman; Lanfer Marquez, Úrsula Maria
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: ARROZ (ESTUDO;AVALIAÇÃO), CONSUMO DE ALIMENTOS
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ABNT
HEINEMANN, Riana Jordão Barrozo e BEHRENS, Jorge Herman e LANFER MARQUEZ, Úrsula Maria. Consumer attitude toward parboiled rice in the city of São Paulo, Brazil. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 12 nov. 2024.
APA
Heinemann, R. J. B., Behrens, J. H., & Lanfer Marquez, Ú. M. (2005). Consumer attitude toward parboiled rice in the city of São Paulo, Brazil. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Heinemann RJB, Behrens JH, Lanfer Marquez ÚM. Consumer attitude toward parboiled rice in the city of São Paulo, Brazil. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Vancouver
Heinemann RJB, Behrens JH, Lanfer Marquez ÚM. Consumer attitude toward parboiled rice in the city of São Paulo, Brazil. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Gamma-oryzanol levels in genetically selected rice cultivated in Brazil (2005)
Heinemann, Riana Jordão Barrozo; Fagundes, Priscila de Lara; Fagundes, Carlos Alberto Alves; Schiocchet, Moacir Antonio; Bassinello, Priscila Zaczuk; Lanfer Marquez, Úrsula Maria
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: ARROZ (ANÁLISE;AVALIAÇÃO), NUTRIÇÃO EXPERIMENTAL, ANTIOXIDANTES
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ABNT
HEINEMANN, Riana Jordão Barrozo et al. Gamma-oryzanol levels in genetically selected rice cultivated in Brazil. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 12 nov. 2024.
APA
Heinemann, R. J. B., Fagundes, P. de L., Fagundes, C. A. A., Schiocchet, M. A., Bassinello, P. Z., & Lanfer Marquez, Ú. M. (2005). Gamma-oryzanol levels in genetically selected rice cultivated in Brazil. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Heinemann RJB, Fagundes P de L, Fagundes CAA, Schiocchet MA, Bassinello PZ, Lanfer Marquez ÚM. Gamma-oryzanol levels in genetically selected rice cultivated in Brazil. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Vancouver
Heinemann RJB, Fagundes P de L, Fagundes CAA, Schiocchet MA, Bassinello PZ, Lanfer Marquez ÚM. Gamma-oryzanol levels in genetically selected rice cultivated in Brazil. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Determination of the sensory profile and quality parameters of Prato cheese from four different origins (2005)
Moreno, Izildinha; Van Dender, Ariene Gimenes Fernandes; Mori, Emília Emico Miya; Yotsuyanagi, Katumi; Silva, Adriana Torres; Destro, Maria Teresa
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: QUEIJO (COMPOSIÇÃO;DETERMINAÇÃO), COMPOSIÇÃO DE ALIMENTOS
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ABNT
MORENO, Izildinha et al. Determination of the sensory profile and quality parameters of Prato cheese from four different origins. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 12 nov. 2024.
APA
Moreno, I., Van Dender, A. G. F., Mori, E. E. M., Yotsuyanagi, K., Silva, A. T., & Destro, M. T. (2005). Determination of the sensory profile and quality parameters of Prato cheese from four different origins. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Moreno I, Van Dender AGF, Mori EEM, Yotsuyanagi K, Silva AT, Destro MT. Determination of the sensory profile and quality parameters of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Vancouver
Moreno I, Van Dender AGF, Mori EEM, Yotsuyanagi K, Silva AT, Destro MT. Determination of the sensory profile and quality parameters of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil (2005)
Mancini-Filho, Jorge ; Meiwald, Juliana Oliveira; Garbi, Mariana Rezende Oliveira; Torres, Rosângela Pavan
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: AZEITONA (ESTUDO), ANTIOXIDANTES (ATIVIDADE;ANÁLISE)
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ABNT
MANCINI-FILHO, Jorge et al. Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 12 nov. 2024.
APA
Mancini-Filho, J., Meiwald, J. O., Garbi, M. R. O., & Torres, R. P. (2005). Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini-Filho J, Meiwald JO, Garbi MRO, Torres RP. Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Vancouver
Mancini-Filho J, Meiwald JO, Garbi MRO, Torres RP. Antioxidant activity in four olives (Olea Europaea L.) cultivar grown in Brazil. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Physical and chemical properties of a commercial blend of phytosterol esters (2005)
Rodrigues, Juliana Neves; Gioielli, Luiz Antonio ; Torres, Rosângela Pavan; Mancini-Filho, Jorge
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, ÁCIDOS GRAXOS
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ABNT
RODRIGUES, Juliana Neves et al. Physical and chemical properties of a commercial blend of phytosterol esters. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 12 nov. 2024.
APA
Rodrigues, J. N., Gioielli, L. A., Torres, R. P., & Mancini-Filho, J. (2005). Physical and chemical properties of a commercial blend of phytosterol esters. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Rodrigues JN, Gioielli LA, Torres RP, Mancini-Filho J. Physical and chemical properties of a commercial blend of phytosterol esters. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Vancouver
Rodrigues JN, Gioielli LA, Torres RP, Mancini-Filho J. Physical and chemical properties of a commercial blend of phytosterol esters. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols (2005)
Chiu, Ming Chih; Gioielli, Luiz Antonio ; Grimaldi, Renato
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, GORDURAS, LIPÍDEOS (PROPRIEDADES FÍSICO-QUÍMICAS)
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ABNT
CHIU, Ming Chih e GIOIELLI, Luiz Antonio e GRIMALDI, Renato. Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 12 nov. 2024.
APA
Chiu, M. C., Gioielli, L. A., & Grimaldi, R. (2005). Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Chiu MC, Gioielli LA, Grimaldi R. Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Vancouver
Chiu MC, Gioielli LA, Grimaldi R. Physical and chemical properties of structured lipids synthesized by chemical interesterification of chicken fat and medium chain triacylglycerols. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus (2005)
Mancini-Filho, Jorge ; Torres, Rosângela Pavan; Pinto, José Ricardo; Mendonça, Rita Maria Zucatelli; Mancini, Dalva Assunção Portari
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: ANTIOXIDANTES (EFEITOS), INFLUENZA, ANTIVIRAIS (EVOLUÇÃO), VIROLOGIA
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ABNT
MANCINI-FILHO, Jorge et al. Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 12 nov. 2024.
APA
Mancini-Filho, J., Torres, R. P., Pinto, J. R., Mendonça, R. M. Z., & Mancini, D. A. P. (2005). Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini-Filho J, Torres RP, Pinto JR, Mendonça RMZ, Mancini DAP. Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Vancouver
Mancini-Filho J, Torres RP, Pinto JR, Mendonça RMZ, Mancini DAP. Synergistic effects between synthetic and natural antioxidants from spices on antiviral action against parainfluenza virus. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins (2005)
Moreno, Izildinha; Baldini, Vera Lúcia Signoreli; Van Dender, Ariene Gimenes Fernandes; Vialta, Airton; Lerayer, Alda Luiza Santos; Destro, Maria Teresa; Lortal, S.
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: QUEIJO, MICROBIOLOGIA DE ALIMENTOS, BACTÉRIAS (ANÁLISE), LACTOBACILLUS
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ABNT
MORENO, Izildinha et al. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 12 nov. 2024.
APA
Moreno, I., Baldini, V. L. S., Van Dender, A. G. F., Vialta, A., Lerayer, A. L. S., Destro, M. T., & Lortal, S. (2005). Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Moreno I, Baldini VLS, Van Dender AGF, Vialta A, Lerayer ALS, Destro MT, Lortal S. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Vancouver
Moreno I, Baldini VLS, Van Dender AGF, Vialta A, Lerayer ALS, Destro MT, Lortal S. Study of the effect of autolysis of adjunct cultures on the ripening of Prato cheese from four different origins. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.) (2005)
Pires, Tatiana da Costa Raposo; Finardi Filho, Flavio
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: ENZIMAS AMILOLÍTICAS (CARACTERÍSTICAS), ENZIMAS PECTINOLÍTICAS (CARACTERÍSTICAS), MANDIOQUINHA-SALSA, PÓS-COLHEITA
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ABNT
PIRES, Tatiana da Costa Raposo e FINARDI FILHO, Flavio. Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.). 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 12 nov. 2024.
APA
Pires, T. da C. R., & Finardi Filho, F. (2005). Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.). In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Pires T da CR, Finardi Filho F. Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.). Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Vancouver
Pires T da CR, Finardi Filho F. Role of amylolytic and pectinolytic enzymes in the post harvest deterioration of Peruvian carrot (Arracacia xanthorrhiza Bancroft.). Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Chocolate milk beverage with modified chitosan: sensory and rheological evaluation (2005)
Eduardo, Mércia de Freitas; Polakiewicz, Bronislaw; Gargioni, Karine; Behrens, Jorge Herman; Lannes, Suzana Caetano da Silva
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: CHOCOLATE (PROPRIEDADES;ESTUDO), LEITE
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ABNT
EDUARDO, Mércia de Freitas et al. Chocolate milk beverage with modified chitosan: sensory and rheological evaluation. 2005, Anais.. Chicago: Institute of Food Technologists, 2005. . Acesso em: 12 nov. 2024.
APA
Eduardo, M. de F., Polakiewicz, B., Gargioni, K., Behrens, J. H., & Lannes, S. C. da S. (2005). Chocolate milk beverage with modified chitosan: sensory and rheological evaluation. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Eduardo M de F, Polakiewicz B, Gargioni K, Behrens JH, Lannes SC da S. Chocolate milk beverage with modified chitosan: sensory and rheological evaluation. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Vancouver
Eduardo M de F, Polakiewicz B, Gargioni K, Behrens JH, Lannes SC da S. Chocolate milk beverage with modified chitosan: sensory and rheological evaluation. Book of Abstracts. 2005 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Characterization of a heat stable alpha-amylase from Amazonian variety of cassava roots (Manihot esculenta Crantz) (2002)
Veiga, Érika Mattos da; Pires, Tatiana da Costa Raposo; Finardi Filho, Flavio ; Picanço-Magalhães, Cláudio
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: ENZIMAS, MANDIOCA, ANÁLISE DE ALIMENTOS
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ABNT
VEIGA, Érika Mattos da et al. Characterization of a heat stable alpha-amylase from Amazonian variety of cassava roots (Manihot esculenta Crantz). 2002, Anais.. Chicago: Institute of Food Technologists, 2002. . Acesso em: 12 nov. 2024.
APA
Veiga, É. M. da, Pires, T. da C. R., Finardi Filho, F., & Picanço-Magalhães, C. (2002). Characterization of a heat stable alpha-amylase from Amazonian variety of cassava roots (Manihot esculenta Crantz). In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Veiga ÉM da, Pires T da CR, Finardi Filho F, Picanço-Magalhães C. Characterization of a heat stable alpha-amylase from Amazonian variety of cassava roots (Manihot esculenta Crantz). Book of Abstracts. 2002 ;[citado 2024 nov. 12 ]
Vancouver
Veiga ÉM da, Pires T da CR, Finardi Filho F, Picanço-Magalhães C. Characterization of a heat stable alpha-amylase from Amazonian variety of cassava roots (Manihot esculenta Crantz). Book of Abstracts. 2002 ;[citado 2024 nov. 12 ]
Trabalho de evento-resumo
Antioxidant activity of chopé (Gustavia augusta L.) extracts (2002)
Mancini-Filho, Jorge ; Torres, Rosângela Pavan; Torres, Dora Enith Garcia
Source: Book of Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: OXIDAÇÃO, ANTIOXIDANTES, LIPÍDEOS
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ABNT
MANCINI-FILHO, Jorge e TORRES, Rosângela Pavan e TORRES, Dora Enith Garcia. Antioxidant activity of chopé (Gustavia augusta L.) extracts. 2002, Anais.. Chicago: Institute of Food Technologists, 2002. . Acesso em: 12 nov. 2024.
APA
Mancini-Filho, J., Torres, R. P., & Torres, D. E. G. (2002). Antioxidant activity of chopé (Gustavia augusta L.) extracts. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Mancini-Filho J, Torres RP, Torres DEG. Antioxidant activity of chopé (Gustavia augusta L.) extracts. Book of Abstracts. 2002 ;[citado 2024 nov. 12 ]
Vancouver
Mancini-Filho J, Torres RP, Torres DEG. Antioxidant activity of chopé (Gustavia augusta L.) extracts. Book of Abstracts. 2002 ;[citado 2024 nov. 12 ]

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