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Artigo de periodico
Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries (2020)
Shirahigue, Ligianne Din; Ceccato-Antonini, Sandra Regina
Source: Ciência Rural. Unidade: ESALQ
Subjects: AGENTES ANTIMICROBIANOS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, FERMENTAÇÃO INDUSTRIAL, INDÚSTRIA DE ALIMENTOS, RESÍDUOS INDUSTRIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIRAHIGUE, Ligianne Din e CECCATO-ANTONINI, Sandra Regina. Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries. Ciência Rural, v. 50, n. 4, p. 1-17, 2020Tradução . . Disponível em: https://doi.org/10.1590/0103-8478cr20190857. Acesso em: 10 nov. 2024.
APA
Shirahigue, L. D., & Ceccato-Antonini, S. R. (2020). Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries. Ciência Rural, 50( 4), 1-17. doi:10.1590/0103-8478cr20190857
NLM
Shirahigue LD, Ceccato-Antonini SR. Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries [Internet]. Ciência Rural. 2020 ; 50( 4): 1-17.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1590/0103-8478cr20190857
Vancouver
Shirahigue LD, Ceccato-Antonini SR. Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries [Internet]. Ciência Rural. 2020 ; 50( 4): 1-17.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1590/0103-8478cr20190857
Artigo de periodico
Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity (2020)
Oliveira, Vanessa Sales de; Augusta, Ivanilda Maria; Braz, Marcos Vinícius da Conceição; Riger, Cristiano Jorge; Prudêncio, Edlene Ribeiro; Sawaya, Alexandra Christine Helena Frankland; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Source: Food Chemistry. Unidade: FSP
Subjects: AROEIRA, ANTIOXIDANTES, NUTRIENTES, INDÚSTRIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Vanessa Sales de et al. Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity. Food Chemistry, v. 315, p. art. 126274 [8], 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126274. Acesso em: 10 nov. 2024.
APA
Oliveira, V. S. de, Augusta, I. M., Braz, M. V. da C., Riger, C. J., Prudêncio, E. R., Sawaya, A. C. H. F., et al. (2020). Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity. Food Chemistry, 315, art. 126274 [8]. doi:10.1016/j.foodchem.2020.126274
NLM
Oliveira VS de, Augusta IM, Braz MV da C, Riger CJ, Prudêncio ER, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity [Internet]. Food Chemistry. 2020 ;315 art. 126274 [8].[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126274
Vancouver
Oliveira VS de, Augusta IM, Braz MV da C, Riger CJ, Prudêncio ER, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity [Internet]. Food Chemistry. 2020 ;315 art. 126274 [8].[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126274
Artigo de periodico
Wine industry residue as antioxidant in cooked chicken meat (2010)
Shirahigue, Ligianne Din ; Plata-Oviedo, Manuel; Alencar, Severino Matias de ; Regitano-D'Arce, Marisa Aparecida Bismara ; Vieira, Thais Maria Ferreira de Souza ; Oldoni, Tatiane Luiza Cadorin ; Contreras Castillo, Carmen Josefina
Source: International Journal of Food Science & Technology. Unidades: ESALQ, CENA
Subjects: ANTIOXIDANTES, RESÍDUOS INDUSTRIAIS, INDÚSTRIA DE ALIMENTOS, VINHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIRAHIGUE, Ligianne Din et al. Wine industry residue as antioxidant in cooked chicken meat. International Journal of Food Science & Technology, v. 45, n. 5, p. 863-870, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2010.02201.x. Acesso em: 10 nov. 2024.
APA
Shirahigue, L. D., Plata-Oviedo, M., Alencar, S. M. de, Regitano-D'Arce, M. A. B., Vieira, T. M. F. de S., Oldoni, T. L. C., & Contreras Castillo, C. J. (2010). Wine industry residue as antioxidant in cooked chicken meat. International Journal of Food Science & Technology, 45( 5), 863-870. doi:10.1111/j.1365-2621.2010.02201.x
NLM
Shirahigue LD, Plata-Oviedo M, Alencar SM de, Regitano-D'Arce MAB, Vieira TMF de S, Oldoni TLC, Contreras Castillo CJ. Wine industry residue as antioxidant in cooked chicken meat [Internet]. International Journal of Food Science & Technology. 2010 ; 45( 5): 863-870.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02201.x
Vancouver
Shirahigue LD, Plata-Oviedo M, Alencar SM de, Regitano-D'Arce MAB, Vieira TMF de S, Oldoni TLC, Contreras Castillo CJ. Wine industry residue as antioxidant in cooked chicken meat [Internet]. International Journal of Food Science & Technology. 2010 ; 45( 5): 863-870.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02201.x

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