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Filtros : "Food Chemistry" "Valentin, Leonardo" Limpar

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  • Artigo de periodico

    Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis (2020)

    Valentin, Leonardo; Barroso, Lucia Pereira; Barbosa, Rommel Melgaço ; Paulo, Gustavo A de ; Castro, Inar Alves de

    Source: Food Chemistry. Unidades: IME, FCF

    Subjects: COMPOSTOS FENÓLICOS, VINHO, ESPECTROMETRIA DE MASSAS, ANÁLISE MULTIVARIADA

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      VALENTIN, Leonardo et al. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chemistry, v. 302, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.125340. Acesso em: 18 out. 2024.

    • APA

      Valentin, L., Barroso, L. P., Barbosa, R. M., Paulo, G. A. de, & Castro, I. A. de. (2020). Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chemistry, 302, 1-8. doi:10.1016/j.foodchem.2019.125340

    • NLM

      Valentin L, Barroso LP, Barbosa RM, Paulo GA de, Castro IA de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [Internet]. Food Chemistry. 2020 ; 302 1-8.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125340

    • Vancouver

      Valentin L, Barroso LP, Barbosa RM, Paulo GA de, Castro IA de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [Internet]. Food Chemistry. 2020 ; 302 1-8.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125340

  • Artigo de periodico

    Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions (2019)

    Silveira, Tayse Ferreira Ferreira da; Cajaiba, Leticia Maeda; Valentin, Leonardo; Baréa, Bruno; Villeneuve, Pierre; Castro, Inar Alves de

    Source: Food Chemistry. Unidade: FCF

    Subjects: ÁCIDOS GRAXOS OMEGA 3, LIPÍDEOS, OXIDAÇÃO

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

    • ABNT

      SILVEIRA, Tayse Ferreira Ferreira da et al. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry, v. 309, p. 1-10 art. 125586, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.125586. Acesso em: 18 out. 2024.

    • APA

      Silveira, T. F. F. da, Cajaiba, L. M., Valentin, L., Baréa, B., Villeneuve, P., & Castro, I. A. de. (2019). Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry, 309, 1-10 art. 125586. doi:10.1016/j.foodchem.2019.125586

    • NLM

      Silveira TFF da, Cajaiba LM, Valentin L, Baréa B, Villeneuve P, Castro IA de. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions [Internet]. Food Chemistry. 2019 ; 309 1-10 art. 125586.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125586

    • Vancouver

      Silveira TFF da, Cajaiba LM, Valentin L, Baréa B, Villeneuve P, Castro IA de. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions [Internet]. Food Chemistry. 2019 ; 309 1-10 art. 125586.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125586
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