Ranilla, Lena Gálvez; Genovese, Maria Inês 
; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES, FEIJÃO
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ABNT
RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, v. 57, n. 13, p. 5734-5742, 2009Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf900527v. Acesso em: 17 out. 2024.APA
Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, 57( 13), 5734-5742. Recuperado de http://pubs.acs.org/doi/pdf/10.1021/jf900527vNLM
Ranilla LG, Genovese MI, Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 13): 5734-5742.[citado 2024 out. 17 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527vVancouver
Ranilla LG, Genovese MI, Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 13): 5734-5742.[citado 2024 out. 17 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
