Filtros : "Food Chemistry" "COLEPICOLO NETO, PIO" 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: 17 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. 17 ] 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. 17 ] 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: 17 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. 17 ] 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. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028

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