Diamante, Marla Silvia; Borges, Cristine Vanz; Minatel, Igor Otavio; Jacomino, Angelo Pedro 
; Basílio, Leticia Silva Pereira; Monteiro, Gean Charles; Corrêa, Camila Renata; Oliveira, Rogerio Antônio de; Lima, Giuseppina Pace Pereira
Fonte: Food Chemistry. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, CAROTENOIDES, COUVE-FLOR, COZIMENTO, VITAMINA A, VITAMINA E
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DIAMANTE, Marla Silvia et al. Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower. Food Chemistry, v. 340, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127901. Acesso em: 21 out. 2024.APA
Diamante, M. S., Borges, C. V., Minatel, I. O., Jacomino, A. P., Basílio, L. S. P., Monteiro, G. C., et al. (2021). Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower. Food Chemistry, 340, 1-12. doi:10.1016/j.foodchem.2020.127901NLM
Diamante MS, Borges CV, Minatel IO, Jacomino AP, Basílio LSP, Monteiro GC, Corrêa CR, Oliveira RA de, Lima GPP. Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower [Internet]. Food Chemistry. 2021 ; 340 1-12.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127901Vancouver
Diamante MS, Borges CV, Minatel IO, Jacomino AP, Basílio LSP, Monteiro GC, Corrêa CR, Oliveira RA de, Lima GPP. Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower [Internet]. Food Chemistry. 2021 ; 340 1-12.[citado 2024 out. 21 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127901
