Application of principal component analysis in the ingredients selection for use in food formulation (2006)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: ALIMENTOS FORMULADOS; NUTRIÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Revista Brasileira de Ciências Farmacêuticas
- ISSN: 1516-9332
- Volume/Número/Paginação/Ano: v. 42, supl.1, p.30 res.FCF055, 2006
- Conference titles: Semana Farmacêutica de Ciência e Tecnologia da FCF-USP
-
ABNT
BUENO, Arthur Soares e CASTRO, Inar Alves de. Application of principal component analysis in the ingredients selection for use in food formulation. Revista Brasileira de Ciências Farmacêuticas. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 01 jun. 2024. , 2006 -
APA
Bueno, A. S., & Castro, I. A. de. (2006). Application of principal component analysis in the ingredients selection for use in food formulation. Revista Brasileira de Ciências Farmacêuticas. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Bueno AS, Castro IA de. Application of principal component analysis in the ingredients selection for use in food formulation. Revista Brasileira de Ciências Farmacêuticas. 2006 ; 42 30 res.FCF055.[citado 2024 jun. 01 ] -
Vancouver
Bueno AS, Castro IA de. Application of principal component analysis in the ingredients selection for use in food formulation. Revista Brasileira de Ciências Farmacêuticas. 2006 ; 42 30 res.FCF055.[citado 2024 jun. 01 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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