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Filtros : "FEIJÃO" "IQ007" Removido: "VARIEDADES VEGETAIS" Limpar

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  • Artigo de periodico

    Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.) (2014)

    Ferreira, Alessandra S. T; Naozuka, Juliana; Kelmer, Gislayne Aparecida Rodrigues; Oliveira, Pedro Vitoriano de

    Source: Journal of Food Processing. Unidade: IQ

    Subjects: COMPOSIÇÃO DE ALIMENTOS, FEIJÃO, QUÍMICA DE ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      FERREIRA, Alessandra S. T et al. Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.). Journal of Food Processing, v. 2014, p. 1-6 art. 972508, 2014Tradução . . Disponível em: https://doi.org/10.1155/2014/972508. Acesso em: 18 out. 2024.

    • APA

      Ferreira, A. S. T., Naozuka, J., Kelmer, G. A. R., & Oliveira, P. V. de. (2014). Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.). Journal of Food Processing, 2014, 1-6 art. 972508. doi:10.1155/2014/972508

    • NLM

      Ferreira AST, Naozuka J, Kelmer GAR, Oliveira PV de. Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.) [Internet]. Journal of Food Processing. 2014 ; 2014 1-6 art. 972508.[citado 2024 out. 18 ] Available from: https://doi.org/10.1155/2014/972508

    • Vancouver

      Ferreira AST, Naozuka J, Kelmer GAR, Oliveira PV de. Effects of the domestic cooking on elemental chemical composition of beans species (Phaseolus vulgaris L.) [Internet]. Journal of Food Processing. 2014 ; 2014 1-6 art. 972508.[citado 2024 out. 18 ] Available from: https://doi.org/10.1155/2014/972508

  • Artigo de periodico

    Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS (2012)

    Naozuka, Juliana; Oliveira, Pedro Vitoriano de

    Source: Journal of the Brazilian Chemical Society. Unidade: IQ

    Subjects: PROTEÍNAS, FERRO, FEIJÃO

    Acesso à fonteAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      NAOZUKA, Juliana e OLIVEIRA, Pedro Vitoriano de. Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS. Journal of the Brazilian Chemical Society, v. 23, n. 1, p. 156-162, 2012Tradução . . Disponível em: https://doi.org/10.1590/s0103-50532012000100022. Acesso em: 18 out. 2024.

    • APA

      Naozuka, J., & Oliveira, P. V. de. (2012). Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS. Journal of the Brazilian Chemical Society, 23( 1), 156-162. doi:10.1590/s0103-50532012000100022

    • NLM

      Naozuka J, Oliveira PV de. Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS [Internet]. Journal of the Brazilian Chemical Society. 2012 ; 23( 1): 156-162.[citado 2024 out. 18 ] Available from: https://doi.org/10.1590/s0103-50532012000100022

    • Vancouver

      Naozuka J, Oliveira PV de. Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS [Internet]. Journal of the Brazilian Chemical Society. 2012 ; 23( 1): 156-162.[citado 2024 out. 18 ] Available from: https://doi.org/10.1590/s0103-50532012000100022
  • 1

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