Falcão, Heloisa Gabriel; Silva, Mariah Benine Ramos; Camargo, Adriano Costa 
; Shahidi, Fereidoon; Franchin, Marcelo; Rosalen, Pedro Luiz; Alencar, Severino Matias ; Kurozawa, Louise Emy; Ida, Elza Iouko
Source: Journal of Food Biochemistry. Unidades: FSP, ESALQ
Subjects: ANTIOXIDANTES, ANTI-INFLAMATÓRIOS, FLAVONOIDES, SOJA, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FALCÃO, Heloisa Gabriel et al. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation. Journal of Food Biochemistry, v. 43, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfbc.13018. Acesso em: 21 ago. 2024.APA
Falcão, H. G., Silva, M. B. R., Camargo, A. C., Shahidi, F., Franchin, M., Rosalen, P. L., et al. (2019). Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation. Journal of Food Biochemistry, 43, 1-11. doi:10.1111/jfbc.13018NLM
Falcão HG, Silva MBR, Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation [Internet]. Journal of Food Biochemistry. 2019 ; 43 1-11.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1111/jfbc.13018Vancouver
Falcão HG, Silva MBR, Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation [Internet]. Journal of Food Biochemistry. 2019 ; 43 1-11.[citado 2024 ago. 21 ] Available from: https://doi.org/10.1111/jfbc.13018
