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Filtros : "PURGATTO, EDUARDO" "Food Chemistry" Removido: "Pio, Rafael" Limpar

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  • Artigo de periodico

    Characterisation of the chocolate aroma in roast jackfruit seeds (2021)

    Spada, Fernanda Papa ; Balagiannis, Dimitrios P; Purgatto, Eduardo ; Alencar, Severino Matias de ; Brazaca, Solange Guidolin Canniatti ; Parker, Jane K

    Source: Food Chemistry. Unidades: FCF, ESALQ

    Subjects: CHOCOLATE, SEMENTES, JACA

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

    • ABNT

      SPADA, Fernanda Papa et al. Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, v. 354, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129537. Acesso em: 15 set. 2024.

    • APA

      Spada, F. P., Balagiannis, D. P., Purgatto, E., Alencar, S. M. de, Brazaca, S. G. C., & Parker, J. K. (2021). Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, 354, 1-12. doi:10.1016/j.foodchem.2021.129537

    • NLM

      Spada FP, Balagiannis DP, Purgatto E, Alencar SM de, Brazaca SGC, Parker JK. Characterisation of the chocolate aroma in roast jackfruit seeds [Internet]. Food Chemistry. 2021 ; 354 1-12.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129537

    • Vancouver

      Spada FP, Balagiannis DP, Purgatto E, Alencar SM de, Brazaca SGC, Parker JK. Characterisation of the chocolate aroma in roast jackfruit seeds [Internet]. Food Chemistry. 2021 ; 354 1-12.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129537

  • Artigo de periodico

    Chemical composition, nutritional value and bioactive compounds in six uvaia accessions (2019)

    Silva, Aline Priscilla Gomes da; Spricigo, Poliana Cristina ; Purgatto, Eduardo ; Alencar, Severino Matias de ; Sartori, Sergio Fernando; Jacomino, Angelo Pedro

    Source: Food Chemistry. Unidades: FCF, ESALQ

    Subjects: UVAIA, COMPOSTOS FENÓLICOS, CAROTENOIDES, TERPENOS

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

    • ABNT

      SILVA, Aline Priscilla Gomes da et al. Chemical composition, nutritional value and bioactive compounds in six uvaia accessions. Food Chemistry, v. 294, p. 547-556, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.04.121. Acesso em: 15 set. 2024.

    • APA

      Silva, A. P. G. da, Spricigo, P. C., Purgatto, E., Alencar, S. M. de, Sartori, S. F., & Jacomino, A. P. (2019). Chemical composition, nutritional value and bioactive compounds in six uvaia accessions. Food Chemistry, 294, 547-556. doi:10.1016/j.foodchem.2019.04.121

    • NLM

      Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Sartori SF, Jacomino AP. Chemical composition, nutritional value and bioactive compounds in six uvaia accessions [Internet]. Food Chemistry. 2019 ; 294 547-556.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.121

    • Vancouver

      Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Sartori SF, Jacomino AP. Chemical composition, nutritional value and bioactive compounds in six uvaia accessions [Internet]. Food Chemistry. 2019 ; 294 547-556.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.121
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