Evaluation of antioxidant activity of seaweed through accelerated oxidation methods (2014)
Source: International Food Research Journal. Unidade: ESALQ
Subjects: ANTIOXIDANTES, ALGAS, COMPOSTOS FENÓLICOS, ÓLEO DE SOJA, ÓLEOS ANIMAIS, OXIDAÇÃO
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RIBEIRO, I. S et al. Evaluation of antioxidant activity of seaweed through accelerated oxidation methods. International Food Research Journal, v. 21, n. 5, p. 2055-2059, 2014Tradução . . Disponível em: http://www.ifrj.upm.edu.my/21%20(05)%202014/60%20IFRJ%2021%20(05)%202014%20Cabral%20106.pdf. Acesso em: 03 nov. 2024.APA
Ribeiro, I. S., Shirahigue, L. D., Sucasas, L. F. A., Carpes, S. T., & Oetterer, M. (2014). Evaluation of antioxidant activity of seaweed through accelerated oxidation methods. International Food Research Journal, 21( 5), 2055-2059. Recuperado de http://www.ifrj.upm.edu.my/21%20(05)%202014/60%20IFRJ%2021%20(05)%202014%20Cabral%20106.pdfNLM
Ribeiro IS, Shirahigue LD, Sucasas LFA, Carpes ST, Oetterer M. Evaluation of antioxidant activity of seaweed through accelerated oxidation methods [Internet]. International Food Research Journal. 2014 ; 21( 5): 2055-2059.[citado 2024 nov. 03 ] Available from: http://www.ifrj.upm.edu.my/21%20(05)%202014/60%20IFRJ%2021%20(05)%202014%20Cabral%20106.pdfVancouver
Ribeiro IS, Shirahigue LD, Sucasas LFA, Carpes ST, Oetterer M. Evaluation of antioxidant activity of seaweed through accelerated oxidation methods [Internet]. International Food Research Journal. 2014 ; 21( 5): 2055-2059.[citado 2024 nov. 03 ] Available from: http://www.ifrj.upm.edu.my/21%20(05)%202014/60%20IFRJ%2021%20(05)%202014%20Cabral%20106.pdf
