Ferreira, Fernanda Silva; Sampaio, Geni Rodrigues; Keller, Laura M; Sawaya, Alexandra C. H. F; Chávez, Davy W.H; Torres, Elizabeth Aparecida Ferraz da Silva 
; Saldanha, Tatiana
Source: Journal of Food Science. Unidade: FSP
Subjects: COLESTEROL, ÁCIDOS GRAXOS, ANTIOXIDANTES, SARDINHA, CONDIMENTOS E ESPECIARIAS
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FERREIRA, Fernanda Silva et al. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs. Journal of Food Science, v. 82, n. 12, p. 2823-2831, 2017Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13967. Acesso em: 11 nov. 2024.APA
Ferreira, F. S., Sampaio, G. R., Keller, L. M., Sawaya, A. C. H. F., Chávez, D. W. H., Torres, E. A. F. da S., & Saldanha, T. (2017). Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs. Journal of Food Science, 82( 12), 2823-2831. doi:10.1111/1750-3841.13967NLM
Ferreira FS, Sampaio GR, Keller LM, Sawaya ACHF, Chávez DWH, Torres EAF da S, Saldanha T. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs [Internet]. Journal of Food Science. 2017 ;82( 12): 2823-2831.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/1750-3841.13967Vancouver
Ferreira FS, Sampaio GR, Keller LM, Sawaya ACHF, Chávez DWH, Torres EAF da S, Saldanha T. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs [Internet]. Journal of Food Science. 2017 ;82( 12): 2823-2831.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/1750-3841.13967
