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Filtros : "Food Chemistry" "Zorzete, Patrícia" Limpar

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  • Artigo de periodico

    Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil (2016)

    Tralamazza, Sabina Moser; Bemvenuti, Renata Heidtmann; Zorzete, Patrícia; Garcia, Fábio de Souza; Corrêa, Benedito

    Source: Food Chemistry. Unidade: ICB

    Subjects: FUSARIUM (MICROBIOLOGIA), ASCOMYCOTA (MICROBIOLOGIA), FUNGOS, TRIGO

    Acesso à fonteDOIHow to cite
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    • ABNT

      TRALAMAZZA, Sabina Moser et al. Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil. Food Chemistry, v. 196, p. 445-450, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.09.063. Acesso em: 17 set. 2024.

    • APA

      Tralamazza, S. M., Bemvenuti, R. H., Zorzete, P., Garcia, F. de S., & Corrêa, B. (2016). Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil. Food Chemistry, 196, 445-450. doi:10.1016/j.foodchem.2015.09.063

    • NLM

      Tralamazza SM, Bemvenuti RH, Zorzete P, Garcia F de S, Corrêa B. Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil [Internet]. Food Chemistry. 2016 ; 196 445-450.[citado 2024 set. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.063

    • Vancouver

      Tralamazza SM, Bemvenuti RH, Zorzete P, Garcia F de S, Corrêa B. Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil [Internet]. Food Chemistry. 2016 ; 196 445-450.[citado 2024 set. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.063

  • Artigo de periodico

    Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field (2011)

    Zorzete, Patrícia; Reis, Tatiana Alves dos; Felício, Joana D.; Porto, Arianne Costa Baquião; Makimoto, Paulo; Corrêa, Benedito

    Source: Food Chemistry. Unidade: ICB

    Assunto: MICROBIOLOGIA

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

    • ABNT

      ZORZETE, Patrícia et al. Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field. Food Chemistry, v. 129, n. 3, p. 957-964, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.05.053. Acesso em: 17 set. 2024.

    • APA

      Zorzete, P., Reis, T. A. dos, Felício, J. D., Porto, A. C. B., Makimoto, P., & Corrêa, B. (2011). Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field. Food Chemistry, 129( 3), 957-964. doi:10.1016/j.foodchem.2011.05.053

    • NLM

      Zorzete P, Reis TA dos, Felício JD, Porto ACB, Makimoto P, Corrêa B. Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field [Internet]. Food Chemistry. 2011 ; 129( 3): 957-964.[citado 2024 set. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2011.05.053

    • Vancouver

      Zorzete P, Reis TA dos, Felício JD, Porto ACB, Makimoto P, Corrêa B. Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field [Internet]. Food Chemistry. 2011 ; 129( 3): 957-964.[citado 2024 set. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2011.05.053
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