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Artigo de periodico
Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.) (2018)
Oliveira, Aline Pereira de; Mateó, Bianca dos Santos Oliveira; Fioroto, Alexandre Minami; Oliveira, Pedro Vitoriano de ; Naozuka, Juliana
Source: Journal of Food Composition and Analysis. Unidade: IQ
Subjects: FEIJÃO, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Aline Pereira de et al. Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.). Journal of Food Composition and Analysis, v. 67, p. 135-140, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2018.01.012. Acesso em: 20 out. 2024.
APA
Oliveira, A. P. de, Mateó, B. dos S. O., Fioroto, A. M., Oliveira, P. V. de, & Naozuka, J. (2018). Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.). Journal of Food Composition and Analysis, 67, 135-140. doi:10.1016/j.jfca.2018.01.012
NLM
Oliveira AP de, Mateó B dos SO, Fioroto AM, Oliveira PV de, Naozuka J. Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.) [Internet]. Journal of Food Composition and Analysis. 2018 ; 67 135-140.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.jfca.2018.01.012
Vancouver
Oliveira AP de, Mateó B dos SO, Fioroto AM, Oliveira PV de, Naozuka J. Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.) [Internet]. Journal of Food Composition and Analysis. 2018 ; 67 135-140.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.jfca.2018.01.012
Artigo de periodico
Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.) (2014)
Ferreira, Alessandra S. T; Naozuka, Juliana; Kelmer, Gislayne Aparecida Rodrigues; Oliveira, Pedro Vitoriano de
Source: Journal of Food Processing. Unidade: IQ
Subjects: COMPOSIÇÃO DE ALIMENTOS, FEIJÃO, QUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERREIRA, Alessandra S. T et al. Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.). Journal of Food Processing, v. 2014, p. 1-6 art. 972508, 2014Tradução . . Disponível em: https://doi.org/10.1155/2014/972508. Acesso em: 20 out. 2024.
APA
Ferreira, A. S. T., Naozuka, J., Kelmer, G. A. R., & Oliveira, P. V. de. (2014). Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.). Journal of Food Processing, 2014, 1-6 art. 972508. doi:10.1155/2014/972508
NLM
Ferreira AST, Naozuka J, Kelmer GAR, Oliveira PV de. Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.) [Internet]. Journal of Food Processing. 2014 ; 2014 1-6 art. 972508.[citado 2024 out. 20 ] Available from: https://doi.org/10.1155/2014/972508
Vancouver
Ferreira AST, Naozuka J, Kelmer GAR, Oliveira PV de. Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.) [Internet]. Journal of Food Processing. 2014 ; 2014 1-6 art. 972508.[citado 2024 out. 20 ] Available from: https://doi.org/10.1155/2014/972508
Artigo de periodico
Water-soluble 'CU', 'FE', 'MN' and 'ZN' species in nuts and seeds (2010)
Naozuka, Juliana; Marana, Sandro Roberto ; Oliveira, Pedro Vitoriano de
Source: Journal of Food Composition and Analysis. Unidade: IQ
Subjects: CUPUAÇU, COBRE, FERRO, ZINCO, MANGANÊS, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NAOZUKA, Juliana e MARANA, Sandro Roberto e OLIVEIRA, Pedro Vitoriano de. Water-soluble 'CU', 'FE', 'MN' and 'ZN' species in nuts and seeds. Journal of Food Composition and Analysis, v. 23, n. 1, p. 78-85, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2009.08.003. Acesso em: 20 out. 2024.
APA
Naozuka, J., Marana, S. R., & Oliveira, P. V. de. (2010). Water-soluble 'CU', 'FE', 'MN' and 'ZN' species in nuts and seeds. Journal of Food Composition and Analysis, 23( 1), 78-85. doi:10.1016/j.jfca.2009.08.003
NLM
Naozuka J, Marana SR, Oliveira PV de. Water-soluble 'CU', 'FE', 'MN' and 'ZN' species in nuts and seeds [Internet]. Journal of Food Composition and Analysis. 2010 ; 23( 1): 78-85.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.jfca.2009.08.003
Vancouver
Naozuka J, Marana SR, Oliveira PV de. Water-soluble 'CU', 'FE', 'MN' and 'ZN' species in nuts and seeds [Internet]. Journal of Food Composition and Analysis. 2010 ; 23( 1): 78-85.[citado 2024 out. 20 ] Available from: https://doi.org/10.1016/j.jfca.2009.08.003

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