Filtros : "Food Chemistry" "IQ-QBQ" Limpar

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  • Source: Food Chemistry. Unidade: IQ

    Subjects: METABÓLITOS, QUIMIOMETRIA, FLAVONOIDES, PLANTAS MEDICINAIS, METABOLÔMICA

    Acesso à fonteDOIHow to cite
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    • ABNT

      HORA, Natan R.S. da et al. Identification of bioactive metabolites from corn silk extracts by a combination of metabolite profiling, univariate statistical analysis and chemometrics. Food Chemistry, v. 365, p. 1-9 art. 130479, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130479. Acesso em: 18 out. 2024.
    • APA

      Hora, N. R. S. da, Santana, L. F., Silva, V. D. A. da, Costa, S. L., Villela, L. Z., Colepicolo, P., et al. (2021). Identification of bioactive metabolites from corn silk extracts by a combination of metabolite profiling, univariate statistical analysis and chemometrics. Food Chemistry, 365, 1-9 art. 130479. doi:10.1016/j.foodchem.2021.130479
    • NLM

      Hora NRS da, Santana LF, Silva VDA da, Costa SL, Villela LZ, Colepicolo P, Ferraz CG, Ribeiro PR. Identification of bioactive metabolites from corn silk extracts by a combination of metabolite profiling, univariate statistical analysis and chemometrics [Internet]. Food Chemistry. 2021 ; 365 1-9 art. 130479.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130479
    • Vancouver

      Hora NRS da, Santana LF, Silva VDA da, Costa SL, Villela LZ, Colepicolo P, Ferraz CG, Ribeiro PR. Identification of bioactive metabolites from corn silk extracts by a combination of metabolite profiling, univariate statistical analysis and chemometrics [Internet]. Food Chemistry. 2021 ; 365 1-9 art. 130479.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130479
  • Source: Food Chemistry. Unidades: IQ, FCF

    Subjects: PROTEÍNAS, ALGAS MARINHAS, ÁCIDOS GRAXOS, AMINOÁCIDOS

    Acesso à fonteAcesso à fonteDOIHow to cite
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    • ABNT

      GRESSLER, Vanessa et al. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry, v. 120, n. 2, p. 585-590, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.10.028. Acesso em: 18 out. 2024.
    • APA

      Gressler, V., Yokoya, N. S., Fujii, M. T., Colepicolo, P., Mancini-Filho, J., Torres, R. P., & Pinto, E. (2010). Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry, 120( 2), 585-590. doi:10.1016/j.foodchem.2009.10.028
    • NLM

      Gressler V, Yokoya NS, Fujii MT, Colepicolo P, Mancini-Filho J, Torres RP, Pinto E. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species [Internet]. Food Chemistry. 2010 ; 120( 2): 585-590.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028
    • Vancouver

      Gressler V, Yokoya NS, Fujii MT, Colepicolo P, Mancini-Filho J, Torres RP, Pinto E. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species [Internet]. Food Chemistry. 2010 ; 120( 2): 585-590.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028
  • Source: Food Chemistry. Unidades: IQ, FCF

    Assunto: BIOQUÍMICA

    How to cite
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    • ABNT

      GIADA, Maria de Lourdes Reis e MIRANDA, Maria Terêsa Machini de e LANFER MARQUEZ, Úrsula Maria. Sulphur gamma-glutamyl peptides in mature seeds (Phaseolus vulgaris L.). Food Chemistry, v. 61, n. 1/2, p. 177-84, 1998Tradução . . Acesso em: 18 out. 2024.
    • APA

      Giada, M. de L. R., Miranda, M. T. M. de, & Lanfer Marquez, Ú. M. (1998). Sulphur gamma-glutamyl peptides in mature seeds (Phaseolus vulgaris L.). Food Chemistry, 61( 1/2), 177-84.
    • NLM

      Giada M de LR, Miranda MTM de, Lanfer Marquez ÚM. Sulphur gamma-glutamyl peptides in mature seeds (Phaseolus vulgaris L.). Food Chemistry. 1998 ; 61( 1/2): 177-84.[citado 2024 out. 18 ]
    • Vancouver

      Giada M de LR, Miranda MTM de, Lanfer Marquez ÚM. Sulphur gamma-glutamyl peptides in mature seeds (Phaseolus vulgaris L.). Food Chemistry. 1998 ; 61( 1/2): 177-84.[citado 2024 out. 18 ]

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