Source: International Journal of Food Sciences and Nutrition. Unidade: FMRP
Assunto: NUTRIÇÃO
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DUTRA DE OLIVEIRA, José Eduardo et al. Effect of heat treatment on the biological volume of 'beta'-carotene added to soybean cooking oil in rats. International Journal of Food Sciences and Nutrition, v. 49, p. 205-210, 1998Tradução . . Acesso em: 03 set. 2024.APA
Dutra de Oliveira, J. E., Favaro, R. M. D., Junqueira-Franco, M. V. M., Carvalho, C. G., Jordão Junior, A. A., & Vannucchi, H. (1998). Effect of heat treatment on the biological volume of 'beta'-carotene added to soybean cooking oil in rats. International Journal of Food Sciences and Nutrition, 49, 205-210.NLM
Dutra de Oliveira JE, Favaro RMD, Junqueira-Franco MVM, Carvalho CG, Jordão Junior AA, Vannucchi H. Effect of heat treatment on the biological volume of 'beta'-carotene added to soybean cooking oil in rats. International Journal of Food Sciences and Nutrition. 1998 ; 49 205-210.[citado 2024 set. 03 ]Vancouver
Dutra de Oliveira JE, Favaro RMD, Junqueira-Franco MVM, Carvalho CG, Jordão Junior AA, Vannucchi H. Effect of heat treatment on the biological volume of 'beta'-carotene added to soybean cooking oil in rats. International Journal of Food Sciences and Nutrition. 1998 ; 49 205-210.[citado 2024 set. 03 ]