Macedo, Luciene Fagundes Lauer; Rogero, Marcelo Macedo; Guimarães, Jessica Pereira; Granato, Daniel; Lobato, Luciana Pereira; Castro, Inar Alves de 
Source: Food Chemistry. Unidades: FCF, FSP
Subjects: ESTRESSE OXIDATIVO, ANTIOXIDANTES
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MACEDO, Luciene Fagundes Lauer et al. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chemistry, v. 137, n. 1-4, p. 122-129, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.10.017. Acesso em: 16 ago. 2024.APA
Macedo, L. F. L., Rogero, M. M., Guimarães, J. P., Granato, D., Lobato, L. P., & Castro, I. A. de. (2013). Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chemistry, 137( 1-4), 122-129. doi:10.1016/j.foodchem.2012.10.017NLM
Macedo LFL, Rogero MM, Guimarães JP, Granato D, Lobato LP, Castro IA de. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats [Internet]. Food Chemistry. 2013 ; 137( 1-4): 122-129.[citado 2024 ago. 16 ] Available from: https://doi.org/10.1016/j.foodchem.2012.10.017Vancouver
Macedo LFL, Rogero MM, Guimarães JP, Granato D, Lobato LP, Castro IA de. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats [Internet]. Food Chemistry. 2013 ; 137( 1-4): 122-129.[citado 2024 ago. 16 ] Available from: https://doi.org/10.1016/j.foodchem.2012.10.017
