Source: International Journal of Molecular Sciences. Unidade: ESALQ
Subjects: AMENDOIM, RADIAÇÃO GAMA, OXIDAÇÃO, ARMAZENAGEM DE ALIMENTOS
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CAMARGO, Adriano Costa de et al. Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts. International Journal of Molecular Sciences, v. 13, n. 3, p. 2827-2845, 2012Tradução . . Disponível em: https://doi.org/10.3390/ijms13032827. Acesso em: 14 ago. 2024.APA
Camargo, A. C. de, Vieira, T. M. F. de S., Regitano-D'Arce, M. A. B., Alencar, S. M. de, Calori-Domingues, M. A., & Canniatti-Brazaca, S. G. (2012). Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts. International Journal of Molecular Sciences, 13( 3), 2827-2845. doi:10.3390/ijms13032827NLM
Camargo AC de, Vieira TMF de S, Regitano-D'Arce MAB, Alencar SM de, Calori-Domingues MA, Canniatti-Brazaca SG. Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts [Internet]. International Journal of Molecular Sciences. 2012 ; 13( 3): 2827-2845.[citado 2024 ago. 14 ] Available from: https://doi.org/10.3390/ijms13032827Vancouver
Camargo AC de, Vieira TMF de S, Regitano-D'Arce MAB, Alencar SM de, Calori-Domingues MA, Canniatti-Brazaca SG. Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts [Internet]. International Journal of Molecular Sciences. 2012 ; 13( 3): 2827-2845.[citado 2024 ago. 14 ] Available from: https://doi.org/10.3390/ijms13032827