Source: Food Chemistry. Unidade: ESALQ
Subjects: PRÓPOLIS, ANTIOXIDANTES, COMPOSIÇÃO QUÍMICA, SACCHAROMYCES, ULTRASSOM
ABNT
CAVALARO, Renata Iara et al. In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction. Food Chemistry, v. 4, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.fochx.2019.100054. Acesso em: 17 out. 2024.APA
Cavalaro, R. I., Cruz, R. G. da, Dupont, S., Bell, J. M. L. N. de M., & Vieira, T. M. F. de S. (2019). In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction. Food Chemistry, 4, 1-8. doi:10.1016/j.fochx.2019.100054NLM
Cavalaro RI, Cruz RG da, Dupont S, Bell JMLN de M, Vieira TMF de S. In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction [Internet]. Food Chemistry. 2019 ; 4 1-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.fochx.2019.100054Vancouver
Cavalaro RI, Cruz RG da, Dupont S, Bell JMLN de M, Vieira TMF de S. In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction [Internet]. Food Chemistry. 2019 ; 4 1-8.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.fochx.2019.100054