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Filtros : "COLESTEROL" "2007" Removido: "FISIOLOGIA" Limpar

Filtros

Trabalho de evento-resumo periodico
Dissociation of the metabolism of the free and esterified cholesterol components of an LDL-like nanoparticle in cholesterol-fed rabbits (2007)
Padovese, Amanda Felippe; Vitório, Tatiana Solano; Oliveira, Tatiana Vanessa; Maniero, Fernanda; Maranhão, Raul Cavalcante
Source: Atherosclerosis Supplements. Conference titles: Congress of the European Atherosclerosis Society. Unidade: FCF
Subjects: NANOPARTÍCULAS, COLESTEROL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PADOVESE, Amanda Felippe et al. Dissociation of the metabolism of the free and esterified cholesterol components of an LDL-like nanoparticle in cholesterol-fed rabbits. Atherosclerosis Supplements. Clare: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 16 nov. 2024. , 2007
APA
Padovese, A. F., Vitório, T. S., Oliveira, T. V., Maniero, F., & Maranhão, R. C. (2007). Dissociation of the metabolism of the free and esterified cholesterol components of an LDL-like nanoparticle in cholesterol-fed rabbits. Atherosclerosis Supplements. Clare: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Padovese AF, Vitório TS, Oliveira TV, Maniero F, Maranhão RC. Dissociation of the metabolism of the free and esterified cholesterol components of an LDL-like nanoparticle in cholesterol-fed rabbits. Atherosclerosis Supplements. 2007 ; 8( 1): 30 res. PO2-50.[citado 2024 nov. 16 ]
Vancouver
Padovese AF, Vitório TS, Oliveira TV, Maniero F, Maranhão RC. Dissociation of the metabolism of the free and esterified cholesterol components of an LDL-like nanoparticle in cholesterol-fed rabbits. Atherosclerosis Supplements. 2007 ; 8( 1): 30 res. PO2-50.[citado 2024 nov. 16 ]
Artigo de periodico
Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing (2007)
Vicente, S. J. V; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Control. Unidade: FSP
Subjects: HAMBÚRGUER, COLESTEROL, LIPÍDEOS, ÁGUA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VICENTE, S. J. V e TORRES, Elizabeth Aparecida Ferraz da Silva. Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing. Food Control, v. 18, n. 1, p. 63-68, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2005.08.009. Acesso em: 16 nov. 2024.
APA
Vicente, S. J. V., & Torres, E. A. F. da S. (2007). Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing. Food Control, 18( 1), 63-68. doi:10.1016/j.foodcont.2005.08.009
NLM
Vicente SJV, Torres EAF da S. Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing [Internet]. Food Control. 2007 ;18( 1): 63-68.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.foodcont.2005.08.009
Vancouver
Vicente SJV, Torres EAF da S. Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing [Internet]. Food Control. 2007 ;18( 1): 63-68.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.foodcont.2005.08.009

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