Oxidative stability of echium crude oil during the cold-press extraction process (2025)
Source: Italian Journal of Food Science. Unidade: FCF
Subjects: OXIDAÇÃO, LIPOXIGENASE
ABNT
BISINOTTO, Mariana cesconetto et al. Oxidative stability of echium crude oil during the cold-press extraction process. Italian Journal of Food Science, v. 37, n. 2, p. 12–22, 2025Tradução . . Disponível em: https://dx.doi.org/10.15586/ijfs.v37i2.2878. Acesso em: 17 maio 2025.APA
Bisinotto, M. cesconetto, Chedid, L. D., Gouveia, A. de S., Ramos, H. J. de O., Moreno, P. J. G., & Castro, I. A. de. (2025). Oxidative stability of echium crude oil during the cold-press extraction process. Italian Journal of Food Science, 37( 2), 12–22. doi:10.15586/ijfs.v37i2.2878NLM
Bisinotto M cesconetto, Chedid LD, Gouveia A de S, Ramos HJ de O, Moreno PJG, Castro IA de. Oxidative stability of echium crude oil during the cold-press extraction process [Internet]. Italian Journal of Food Science. 2025 ; 37( 2): 12–22.[citado 2025 maio 17 ] Available from: https://dx.doi.org/10.15586/ijfs.v37i2.2878Vancouver
Bisinotto M cesconetto, Chedid LD, Gouveia A de S, Ramos HJ de O, Moreno PJG, Castro IA de. Oxidative stability of echium crude oil during the cold-press extraction process [Internet]. Italian Journal of Food Science. 2025 ; 37( 2): 12–22.[citado 2025 maio 17 ] Available from: https://dx.doi.org/10.15586/ijfs.v37i2.2878