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Filtros : "Journal of Food Research" Removido: "POLIFENÓIS" Limpar

Filtros

USP affiliated authors
- biazotto, fuvia de oliveira (1)
- melo, priscilla siqueira (1)
- oliveira, carlos augusto fernandes de (1)
- rosim, roice eliana (1)
- salgado, jocelem mastrodi (1)

Artigo de periodico
Enrichment of commercially-prepared juice with pomegranate (Punica granatum L.) peel extract as a source of antioxidants (2014)
Barros, Zilmar Meireles Pimenta; Salgado, Jocelem Mastrodi ; Melo, Priscilla Siqueira ; Biazotto, Fuvia de Oliveira
Source: Journal of Food Research. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CASCAS (PLANTA), ROMÃ, SUCOS DE FRUTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARROS, Zilmar Meireles Pimenta et al. Enrichment of commercially-prepared juice with pomegranate (Punica granatum L.) peel extract as a source of antioxidants. Journal of Food Research, v. 3, n. 6, p. 176-187, 2014Tradução . . Disponível em: https://doi.org/10.5539/jfr.v3n6p179. Acesso em: 08 nov. 2024.
APA
Barros, Z. M. P., Salgado, J. M., Melo, P. S., & Biazotto, F. de O. (2014). Enrichment of commercially-prepared juice with pomegranate (Punica granatum L.) peel extract as a source of antioxidants. Journal of Food Research, 3( 6), 176-187. doi:10.5539/jfr.v3n6p179
NLM
Barros ZMP, Salgado JM, Melo PS, Biazotto F de O. Enrichment of commercially-prepared juice with pomegranate (Punica granatum L.) peel extract as a source of antioxidants [Internet]. Journal of Food Research. 2014 ; 3( 6): 176-187.[citado 2024 nov. 08 ] Available from: https://doi.org/10.5539/jfr.v3n6p179
Vancouver
Barros ZMP, Salgado JM, Melo PS, Biazotto F de O. Enrichment of commercially-prepared juice with pomegranate (Punica granatum L.) peel extract as a source of antioxidants [Internet]. Journal of Food Research. 2014 ; 3( 6): 176-187.[citado 2024 nov. 08 ] Available from: https://doi.org/10.5539/jfr.v3n6p179
Artigo de periodico
The ability of Lactobacillus rhamnosus in solution, spray-dried or lyophilized to bind aflatoxin B1 (2014)
Bovo, Fernanda; Franco, Larissa Tuanny; Rosim, Roice Eliana; Fávaro-Trindade, Carmen Silvia; Oliveira, Carlos Augusto Fernandes de
Source: Journal of Food Research. Unidade: FZEA
Subjects: BACTÉRIAS LÁTICAS, AFLATOXINAS, LIOFILIZAÇÃO, ATOMIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BOVO, Fernanda et al. The ability of Lactobacillus rhamnosus in solution, spray-dried or lyophilized to bind aflatoxin B1. Journal of Food Research, v. 3, n. 2, p. 35-42, 2014Tradução . . Disponível em: https://doi.org/10.5539/jfr.v3n2p35. Acesso em: 08 nov. 2024.
APA
Bovo, F., Franco, L. T., Rosim, R. E., Fávaro-Trindade, C. S., & Oliveira, C. A. F. de. (2014). The ability of Lactobacillus rhamnosus in solution, spray-dried or lyophilized to bind aflatoxin B1. Journal of Food Research, 3( 2), 35-42. doi:10.5539/jfr.v3n2p35
NLM
Bovo F, Franco LT, Rosim RE, Fávaro-Trindade CS, Oliveira CAF de. The ability of Lactobacillus rhamnosus in solution, spray-dried or lyophilized to bind aflatoxin B1 [Internet]. Journal of Food Research. 2014 ; 3( 2): 35-42.[citado 2024 nov. 08 ] Available from: https://doi.org/10.5539/jfr.v3n2p35
Vancouver
Bovo F, Franco LT, Rosim RE, Fávaro-Trindade CS, Oliveira CAF de. The ability of Lactobacillus rhamnosus in solution, spray-dried or lyophilized to bind aflatoxin B1 [Internet]. Journal of Food Research. 2014 ; 3( 2): 35-42.[citado 2024 nov. 08 ] Available from: https://doi.org/10.5539/jfr.v3n2p35

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