Zajdenwerg, Camile; Franco, Gabriel F; Alamed, Jean; Decker, Eric A; Castro, Inar Alves de 
Fonte: European Food Research and Technology. Unidade: FCF
Assuntos: ANTIOXIDANTES (ATIVIDADE), OXIDAÇÃO, PEROXIDASE
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ZAJDENWERG, Camile et al. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life. European Food Research and Technology, v. 233, n. 1, p. 109-116, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-011-1493-x. Acesso em: 14 out. 2024.APA
Zajdenwerg, C., Franco, G. F., Alamed, J., Decker, E. A., & Castro, I. A. de. (2011). Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life. European Food Research and Technology, 233( 1), 109-116. doi:10.1007/s00217-011-1493-xNLM
Zajdenwerg C, Franco GF, Alamed J, Decker EA, Castro IA de. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life [Internet]. European Food Research and Technology. 2011 ; 233( 1): 109-116.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-011-1493-xVancouver
Zajdenwerg C, Franco GF, Alamed J, Decker EA, Castro IA de. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life [Internet]. European Food Research and Technology. 2011 ; 233( 1): 109-116.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-011-1493-x
