Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters (2015)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; CASTRO, INAR ALVES DE - FCF
- Unidades: ESALQ; FCF
- DOI: 10.1016/j.foodchem.2015.02.130
- Subjects: PRÓPOLIS; ÁCIDOS GRAXOS; OXIDAÇÃO; COMPOSTOS FENÓLICOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 182, n. 1, p. 95–104, 2015
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
- Licença: other-oa
-
ABNT
ESPINOSA, Raquel Rainho et al. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters. Food Chemistry, v. 182, n. 1, p. 95–104, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.02.130. Acesso em: 18 abr. 2024. -
APA
Espinosa, R. R., Inchingolo, R., Alencar, S. M. de, Rodriguez Estrada, M. T., & Castro, I. A. de. (2015). Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters. Food Chemistry, 182( 1), 95–104. doi:10.1016/j.foodchem.2015.02.130 -
NLM
Espinosa RR, Inchingolo R, Alencar SM de, Rodriguez Estrada MT, Castro IA de. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters [Internet]. Food Chemistry. 2015 ; 182( 1): 95–104.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2015.02.130 -
Vancouver
Espinosa RR, Inchingolo R, Alencar SM de, Rodriguez Estrada MT, Castro IA de. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters [Internet]. Food Chemistry. 2015 ; 182( 1): 95–104.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2015.02.130 - Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction
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Informações sobre o DOI: 10.1016/j.foodchem.2015.02.130 (Fonte: oaDOI API)
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