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Filtros : "Journal of Food Composition and Analysis" "FLAVONÓIDES" Removido: "2019" Limpar

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  • Artigo de periodico

    Brazilian flavonoid database: application of quality evaluation system (2011)

    Menezes, Elizabete Wenzel de ; Santos, Nelaine Cardoso dos; Giuntini, Eliana Bistriche; Dan, Milana Cara Tanasov; Genovese, Maria Inês ; Lajolo, Franco Maria

    Source: Journal of Food Composition and Analysis. Unidade: FCF

    Subjects: FLAVONÓIDES, BIODIVERSIDADE, TABELA DE COMPOSIÇÃO DE ALIMENTOS

    Acesso à fonteDOIHow to cite
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    • ABNT

      MENEZES, Elizabete Wenzel de et al. Brazilian flavonoid database: application of quality evaluation system. Journal of Food Composition and Analysis, v. 24, n. 4-5, p. 629-636, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2010.09.004. Acesso em: 05 ago. 2024.

    • APA

      Menezes, E. W. de, Santos, N. C. dos, Giuntini, E. B., Dan, M. C. T., Genovese, M. I., & Lajolo, F. M. (2011). Brazilian flavonoid database: application of quality evaluation system. Journal of Food Composition and Analysis, 24( 4-5), 629-636. doi:10.1016/j.jfca.2010.09.004

    • NLM

      Menezes EW de, Santos NC dos, Giuntini EB, Dan MCT, Genovese MI, Lajolo FM. Brazilian flavonoid database: application of quality evaluation system [Internet]. Journal of Food Composition and Analysis. 2011 ; 24( 4-5): 629-636.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfca.2010.09.004

    • Vancouver

      Menezes EW de, Santos NC dos, Giuntini EB, Dan MCT, Genovese MI, Lajolo FM. Brazilian flavonoid database: application of quality evaluation system [Internet]. Journal of Food Composition and Analysis. 2011 ; 24( 4-5): 629-636.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfca.2010.09.004

  • Artigo de periodico

    Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps (2009)

    Hassimotto, Neuza Mariko Aymoto ; Genovese, Maria Inês ; Lajolo, Franco Maria

    Source: Journal of Food Composition and Analysis. Unidade: FCF

    Subjects: FLAVONÓIDES, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS

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

    • ABNT

      HASSIMOTTO, Neuza Mariko Aymoto e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps. Journal of Food Composition and Analysis, v. 22, n. 5, p. 394-396, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2009.04.002. Acesso em: 05 ago. 2024.

    • APA

      Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2009). Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps. Journal of Food Composition and Analysis, 22( 5), 394-396. doi:10.1016/j.jfca.2009.04.002

    • NLM

      Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 394-396.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfca.2009.04.002

    • Vancouver

      Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 394-396.[citado 2024 ago. 05 ] Available from: https://doi.org/10.1016/j.jfca.2009.04.002
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