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Artigo de periodico
Thermal behavior of food preservative sorbic acid and its derivates (2021)
De Jesus, Jany Hellen Ferreira ; Szilágyi, I. M; Regdon Jr., G.; Cavalheiro, Eder Tadeu Gomes
Source: Food Chemistry. Unidade: IQSC
Subjects: ALIMENTOS, ANÁLISE TÉRMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DE JESUS, Jany Hellen Ferreira et al. Thermal behavior of food preservative sorbic acid and its derivates. Food Chemistry, v. fe 2021, p. 127770, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127770. Acesso em: 13 ago. 2024.
APA
De Jesus, J. H. F., Szilágyi, I. M., Regdon Jr., G., & Cavalheiro, E. T. G. (2021). Thermal behavior of food preservative sorbic acid and its derivates. Food Chemistry, fe 2021, 127770. doi:10.1016/j.foodchem.2020.127770
NLM
De Jesus JHF, Szilágyi IM, Regdon Jr. G, Cavalheiro ETG. Thermal behavior of food preservative sorbic acid and its derivates [Internet]. Food Chemistry. 2021 ; fe 2021 127770.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127770
Vancouver
De Jesus JHF, Szilágyi IM, Regdon Jr. G, Cavalheiro ETG. Thermal behavior of food preservative sorbic acid and its derivates [Internet]. Food Chemistry. 2021 ; fe 2021 127770.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127770
Artigo de periodico
Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation (2016)
Paganelli, Marcella Oliva; Grossi, Alberto B; Dores-Silva, Paulo Roberto das; Borges, Julio Cesar ; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Source: Food Chemistry. Unidade: IQSC
Subjects: PROCESSOS QUÍMICOS, ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAGANELLI, Marcella Oliva et al. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, v. 210, p. 491-499, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.04.109. Acesso em: 13 ago. 2024.
APA
Paganelli, M. O., Grossi, A. B., Dores-Silva, P. R. das, Borges, J. C., Cardoso, D. R., & Skibsted, L. H. (2016). Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, 210, 491-499. doi:10.1016/j.foodchem.2016.04.109
NLM
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Vancouver
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Artigo de periodico
Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes (2009)
Garbellini, Gustavo S.; Salazar-Banda, Giancarlo Richard; Avaca, Luís Alberto
Source: Food Chemistry. Unidade: IQSC
Subjects: QUÍMICA ANALÍTICA, ALIMENTOS DE ORIGEM VEGETAL, FRUTAS, ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GARBELLINI, Gustavo S. e SALAZAR-BANDA, Giancarlo Richard e AVACA, Luís Alberto. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes. Food Chemistry, v. 116, n. 4, p. 1029-1035, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.03.068. Acesso em: 13 ago. 2024.
APA
Garbellini, G. S., Salazar-Banda, G. R., & Avaca, L. A. (2009). Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes. Food Chemistry, 116( 4), 1029-1035. doi:10.1016/j.foodchem.2009.03.068
NLM
Garbellini GS, Salazar-Banda GR, Avaca LA. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes [Internet]. Food Chemistry. 2009 ; 116( 4): 1029-1035.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.068
Vancouver
Garbellini GS, Salazar-Banda GR, Avaca LA. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes [Internet]. Food Chemistry. 2009 ; 116( 4): 1029-1035.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.068
Artigo de periodico
Effect of processing on iron bioavailability of extruded bovine lung (1997)
Pinto, T A; Colli, Celia; Areas, José Alfredo Gomes
Source: Food Chemistry. Unidades: FCF, FSP
Assunto: ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, T A e COLLI, Celia e AREAS, José Alfredo Gomes. Effect of processing on iron bioavailability of extruded bovine lung. Food Chemistry, v. 60, n. 4, p. 459-463, 1997Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(97)00063-0. Acesso em: 13 ago. 2024.
APA
Pinto, T. A., Colli, C., & Areas, J. A. G. (1997). Effect of processing on iron bioavailability of extruded bovine lung. Food Chemistry, 60( 4), 459-463. doi:10.1016/s0308-8146(97)00063-0
NLM
Pinto TA, Colli C, Areas JAG. Effect of processing on iron bioavailability of extruded bovine lung [Internet]. Food Chemistry. 1997 ; 60( 4): 459-463.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/s0308-8146(97)00063-0
Vancouver
Pinto TA, Colli C, Areas JAG. Effect of processing on iron bioavailability of extruded bovine lung [Internet]. Food Chemistry. 1997 ; 60( 4): 459-463.[citado 2024 ago. 13 ] Available from: https://doi.org/10.1016/s0308-8146(97)00063-0

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