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Artigo de periodico
Mycotoxin analysis of industrial beers from Brazil: the influence of fumonisin B1 and deoxynivalenol in beer quality (2017)
Piacentini, Karim Cristina; Rocha, Liliana de Oliveira; Fontes, Lívia de Carvalho; Carnielli, Lorena; Reis, Tatiana Alves dos; Corrêa, Benedito
Source: Food Chemistry. Unidade: ICB
Subjects: MICROBIOLOGIA, MICOTOXINAS, CERVEJA, BEBIDAS ALCOÓLICAS, CROMATOGRAFIA LÍQUIDA, FUNGICIDAS INDUSTRIAIS
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ABNT
PIACENTINI, Karim Cristina et al. Mycotoxin analysis of industrial beers from Brazil: the influence of fumonisin B1 and deoxynivalenol in beer quality. Food Chemistry, v. 218, p. 64-69, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.09.062. Acesso em: 12 nov. 2024.
APA
Piacentini, K. C., Rocha, L. de O., Fontes, L. de C., Carnielli, L., Reis, T. A. dos, & Corrêa, B. (2017). Mycotoxin analysis of industrial beers from Brazil: the influence of fumonisin B1 and deoxynivalenol in beer quality. Food Chemistry, 218, 64-69. doi:10.1016/j.foodchem.2016.09.062
NLM
Piacentini KC, Rocha L de O, Fontes L de C, Carnielli L, Reis TA dos, Corrêa B. Mycotoxin analysis of industrial beers from Brazil: the influence of fumonisin B1 and deoxynivalenol in beer quality [Internet]. Food Chemistry. 2017 ; 218 64-69.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2016.09.062
Vancouver
Piacentini KC, Rocha L de O, Fontes L de C, Carnielli L, Reis TA dos, Corrêa B. Mycotoxin analysis of industrial beers from Brazil: the influence of fumonisin B1 and deoxynivalenol in beer quality [Internet]. Food Chemistry. 2017 ; 218 64-69.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2016.09.062
Artigo de periodico
Natural occurrence of tenuazonic acid and Phoma sorghina in Brazilian sorghum grains at different maturity stages (2017)
Oliveira, Rodrigo Cardoso de; Gonçalves, Sarah S.; Oliveira, Mauricio S.; Dilkin, Paulo; Mallmann, Carlos Augusto; Freitas, Rogerio S.; Bianchi, Priscilla; Corrêa, Benedito
Source: Food Chemistry. Unidade: ICB
Subjects: MICROBIOLOGIA, SORGO, GRÃOS, MICOTOXINAS, MATURAÇÃO VEGETAL, ANTIBIÓTICOS
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ABNT
OLIVEIRA, Rodrigo Cardoso de et al. Natural occurrence of tenuazonic acid and Phoma sorghina in Brazilian sorghum grains at different maturity stages. Food Chemistry, v. 230, p. 491-496, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.03.079. Acesso em: 12 nov. 2024.
APA
Oliveira, R. C. de, Gonçalves, S. S., Oliveira, M. S., Dilkin, P., Mallmann, C. A., Freitas, R. S., et al. (2017). Natural occurrence of tenuazonic acid and Phoma sorghina in Brazilian sorghum grains at different maturity stages. Food Chemistry, 230, 491-496. doi:10.1016/j.foodchem.2017.03.079
NLM
Oliveira RC de, Gonçalves SS, Oliveira MS, Dilkin P, Mallmann CA, Freitas RS, Bianchi P, Corrêa B. Natural occurrence of tenuazonic acid and Phoma sorghina in Brazilian sorghum grains at different maturity stages [Internet]. Food Chemistry. 2017 ; 230 491-496.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2017.03.079
Vancouver
Oliveira RC de, Gonçalves SS, Oliveira MS, Dilkin P, Mallmann CA, Freitas RS, Bianchi P, Corrêa B. Natural occurrence of tenuazonic acid and Phoma sorghina in Brazilian sorghum grains at different maturity stages [Internet]. Food Chemistry. 2017 ; 230 491-496.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2017.03.079
Artigo de periodico
Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil (2016)
Tralamazza, Sabina Moser; Bemvenuti, Renata Heidtmann; Zorzete, Patrícia; Garcia, Fábio de Souza; Corrêa, Benedito
Source: Food Chemistry. Unidade: ICB
Subjects: FUSARIUM (MICROBIOLOGIA), ASCOMYCOTA (MICROBIOLOGIA), FUNGOS, TRIGO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TRALAMAZZA, Sabina Moser et al. Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil. Food Chemistry, v. 196, p. 445-450, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.09.063. Acesso em: 12 nov. 2024.
APA
Tralamazza, S. M., Bemvenuti, R. H., Zorzete, P., Garcia, F. de S., & Corrêa, B. (2016). Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil. Food Chemistry, 196, 445-450. doi:10.1016/j.foodchem.2015.09.063
NLM
Tralamazza SM, Bemvenuti RH, Zorzete P, Garcia F de S, Corrêa B. Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil [Internet]. Food Chemistry. 2016 ; 196 445-450.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.063
Vancouver
Tralamazza SM, Bemvenuti RH, Zorzete P, Garcia F de S, Corrêa B. Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil [Internet]. Food Chemistry. 2016 ; 196 445-450.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.063
Artigo de periodico
Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts (2013)
Baquião, Arianne Costa; Oliveira, Maitê Martins Melo de; Reis, Tatiana Alves; Zorzete, Patricia; Atayde, Danielle Diniz; Corrêa, Benedito
Source: Food Chemistry. Unidade: ICB
Assunto: MICROBIOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BAQUIÃO, Arianne Costa et al. Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts. Food Chemistry, v. 139, n. 1-4, p. 1127-1132, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.01.007. Acesso em: 12 nov. 2024.
APA
Baquião, A. C., Oliveira, M. M. M. de, Reis, T. A., Zorzete, P., Atayde, D. D., & Corrêa, B. (2013). Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts. Food Chemistry, 139( 1-4), 1127-1132. doi:10.1016/j.foodchem.2013.01.007
NLM
Baquião AC, Oliveira MMM de, Reis TA, Zorzete P, Atayde DD, Corrêa B. Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts [Internet]. Food Chemistry. 2013 ; 139( 1-4): 1127-1132.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.007
Vancouver
Baquião AC, Oliveira MMM de, Reis TA, Zorzete P, Atayde DD, Corrêa B. Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts [Internet]. Food Chemistry. 2013 ; 139( 1-4): 1127-1132.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.007

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