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Filtros : "Donado-Pestana, Carlos Mario" "Belchior, Thiago" Limpar

Filtros

Artigo de periodico
Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet (2015)
Donado-Pestana, Carlos Mario; Belchior, Thiago; Festuccia, William Tadeu Lara ; Genovese, Maria Inês
Fonte: Food Research International. Unidades: ICB, FCF
Assuntos: COMPOSTOS FENÓLICOS, HIPERGLICEMIA, MACRÓFAGOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DONADO-PESTANA, Carlos Mario et al. Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet. Food Research International, v. 69, p. 170-178, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.12.032. Acesso em: 28 set. 2024.
APA
Donado-Pestana, C. M., Belchior, T., Festuccia, W. T. L., & Genovese, M. I. (2015). Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet. Food Research International, 69, 170-178. doi:10.1016/j.foodres.2014.12.032
NLM
Donado-Pestana CM, Belchior T, Festuccia WTL, Genovese MI. Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet [Internet]. Food Research International. 2015 ; 69 170-178.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.foodres.2014.12.032
Vancouver
Donado-Pestana CM, Belchior T, Festuccia WTL, Genovese MI. Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet [Internet]. Food Research International. 2015 ; 69 170-178.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.foodres.2014.12.032
Artigo de periodico
Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet (2015)
Donado-Pestana, Carlos Mario; Belchior, Thiago; Genovese, Maria Inês
Fonte: Food Research International. Unidade: FCF
Assuntos: COMPOSTOS FENÓLICOS, OBESIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DONADO-PESTANA, Carlos Mario e BELCHIOR, Thiago e GENOVESE, Maria Inês. Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet. Food Research International, v. 77, p. 177-185, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.06.044. Acesso em: 28 set. 2024.
APA
Donado-Pestana, C. M., Belchior, T., & Genovese, M. I. (2015). Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet. Food Research International, 77, 177-185. doi:10.1016/j.foodres.2015.06.044
NLM
Donado-Pestana CM, Belchior T, Genovese MI. Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet [Internet]. Food Research International. 2015 ; 77 177-185.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.foodres.2015.06.044
Vancouver
Donado-Pestana CM, Belchior T, Genovese MI. Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet [Internet]. Food Research International. 2015 ; 77 177-185.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.foodres.2015.06.044

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