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Filtros : "Food Science and Biotechnology" Removido: "Coreia do Sul" Limpar

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  • Artigo de periodico

    Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin (2017)

    Liu, Ling; Hedegaard, Rikke V; Skibsted, Leif Horsfelt

    Source: Food Science and Biotechnology. Unidade: ESALQ

    Subjects: AÇÚCAR REDUTOR, ELISA, LEITE EM PÓ, POLIFENÓIS, PROTEÍNAS DO LEITE

    Versão PublicadaAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • 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: 20 jul. 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-y

    • NLM

      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 jul. 20 ] Available from: https://doi.org/10.1007/s10068-017-0053-y

    • Vancouver

      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 jul. 20 ] Available from: https://doi.org/10.1007/s10068-017-0053-y

  • Artigo de periodico

    Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat (2011)

    Shirahigue, Ligianne Din; Contreras Castillo, Carmen Josefina; Selani, Miriam Mabel; Nadai, Ana Paula; Mourão, Gerson Barreto; Gallo, Claudio Rosa

    Source: Food Science and Biotechnology. Unidade: ESALQ

    Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, OXIDAÇÃO, LIPÍDEOS

    Acesso à fonteAcesso à fonteDOIHow to cite
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    • ABNT

      SHIRAHIGUE, Ligianne Din et al. Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat. Food Science and Biotechnology, v. 20, n. 5, p. 1257-1264, 2011Tradução . . Disponível em: https://doi.org/10.1007/s10068-011-0173-8. Acesso em: 20 jul. 2024.

    • APA

      Shirahigue, L. D., Contreras Castillo, C. J., Selani, M. M., Nadai, A. P., Mourão, G. B., & Gallo, C. R. (2011). Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat. Food Science and Biotechnology, 20( 5), 1257-1264. doi:10.1007/s10068-011-0173-8

    • NLM

      Shirahigue LD, Contreras Castillo CJ, Selani MM, Nadai AP, Mourão GB, Gallo CR. Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat [Internet]. Food Science and Biotechnology. 2011 ; 20( 5): 1257-1264.[citado 2024 jul. 20 ] Available from: https://doi.org/10.1007/s10068-011-0173-8

    • Vancouver

      Shirahigue LD, Contreras Castillo CJ, Selani MM, Nadai AP, Mourão GB, Gallo CR. Winery grape-residue extract: effects on quality and sensory attributes of cooked chicken meat [Internet]. Food Science and Biotechnology. 2011 ; 20( 5): 1257-1264.[citado 2024 jul. 20 ] Available from: https://doi.org/10.1007/s10068-011-0173-8
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