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Filtros : "Indexado no Cambridge Scientific Abstracts (CSA/CIG)" "ÁCIDOS ASCÓRBICOS" Removido: "ARROZ" Limpar

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  • Artigo de periodico

    Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread (2008)

    Junqueira, Roberto Moraes; Cocato, Maria Lucia; Colli, Célia; Castro, Inar Alves de

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: ÁCIDOS ASCÓRBICOS, PÃO (ANÁLISE SENSORIAL)

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

    • ABNT

      JUNQUEIRA, Roberto Moraes et al. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture, v. 88, n. 2, p. 194-198, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3071. Acesso em: 17 nov. 2024.

    • APA

      Junqueira, R. M., Cocato, M. L., Colli, C., & Castro, I. A. de. (2008). Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture, 88( 2), 194-198. doi:10.1002/jsfa.3071

    • NLM

      Junqueira RM, Cocato ML, Colli C, Castro IA de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 2): 194-198.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.3071

    • Vancouver

      Junqueira RM, Cocato ML, Colli C, Castro IA de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 2): 194-198.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.3071

  • Artigo de periodico

    Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava (2008)

    Gomez, Maria Luiza Passanezi Araujo; Lajolo, Franco Maria

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: ÁCIDOS ASCÓRBICOS, MANGA, ENZIMAS, BIOQUÍMICA DE ALIMENTOS

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

    • ABNT

      GOMEZ, Maria Luiza Passanezi Araujo e LAJOLO, Franco Maria. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava. Journal of the Science of Food and Agriculture, v. 88, n. 5, p. 756-762, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3042. Acesso em: 17 nov. 2024.

    • APA

      Gomez, M. L. P. A., & Lajolo, F. M. (2008). Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava. Journal of the Science of Food and Agriculture, 88( 5), 756-762. doi:10.1002/jsfa.3042

    • NLM

      Gomez MLPA, Lajolo FM. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 5): 756-762.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.3042

    • Vancouver

      Gomez MLPA, Lajolo FM. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 5): 756-762.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.3042
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