Main characteristics of peanut skin and its role for the preservation of meat products (2018)
Lorenzo, José M; Munekata, Paulo Eduardo Sichetti 
; Sant'Ana, Anderson Souza; Carvalho, Rafaela Baptista; Barba, Francisco J; Toldrá, Fidel; Mora, Leticia; Trindade, Marco Antonio
Source: Trends in Food Science & Technology. Unidade: FZEA
Subjects: AMENDOIM, CARNES E DERIVADOS, PROANTOCIANIDINAS, COMPOSTOS FENÓLICOS, FLAVONOIDES
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LORENZO, José M et al. Main characteristics of peanut skin and its role for the preservation of meat products. Trends in Food Science & Technology, v. 77, p. 1-10, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2018.04.007. Acesso em: 10 nov. 2024.APA
Lorenzo, J. M., Munekata, P. E. S., Sant'Ana, A. S., Carvalho, R. B., Barba, F. J., Toldrá, F., et al. (2018). Main characteristics of peanut skin and its role for the preservation of meat products. Trends in Food Science & Technology, 77, 1-10. doi:10.1016/j.tifs.2018.04.007NLM
Lorenzo JM, Munekata PES, Sant'Ana AS, Carvalho RB, Barba FJ, Toldrá F, Mora L, Trindade MA. Main characteristics of peanut skin and its role for the preservation of meat products [Internet]. Trends in Food Science & Technology. 2018 ; 77 1-10.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.tifs.2018.04.007Vancouver
Lorenzo JM, Munekata PES, Sant'Ana AS, Carvalho RB, Barba FJ, Toldrá F, Mora L, Trindade MA. Main characteristics of peanut skin and its role for the preservation of meat products [Internet]. Trends in Food Science & Technology. 2018 ; 77 1-10.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.tifs.2018.04.007
