Evaluation of the antioxidant capacity of a guarana seed extract on canola oil lipid stability using accelerated storage (2018)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1002/ejlt.201800293
- Subjects: ANTIOXIDANTES; PRODUTOS NATURAIS; ÓLEOS VEGETAIS; GUARANÁ
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: European Journal of Lipid Science and Technology
- ISSN: 1438-7697
- Volume/Número/Paginação/Ano: v. 120, n. 12, p. 1-8, Dec. 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
GÓMEZ, Belen et al. Evaluation of the antioxidant capacity of a guarana seed extract on canola oil lipid stability using accelerated storage. European Journal of Lipid Science and Technology, v. 120, n. 12, p. 1-8, 2018Tradução . . Disponível em: https://doi.org/10.1002/ejlt.201800293. Acesso em: 23 abr. 2024. -
APA
Gómez, B., Strozzi, I., Barba, F. J., Vargas, F. C., Saraiva, J. A., Marszatek, K., et al. (2018). Evaluation of the antioxidant capacity of a guarana seed extract on canola oil lipid stability using accelerated storage. European Journal of Lipid Science and Technology, 120( 12), 1-8. doi:10.1002/ejlt.201800293 -
NLM
Gómez B, Strozzi I, Barba FJ, Vargas FC, Saraiva JA, Marszatek K, Sobral PJ do A, Lorenzo JM. Evaluation of the antioxidant capacity of a guarana seed extract on canola oil lipid stability using accelerated storage [Internet]. European Journal of Lipid Science and Technology. 2018 ; 120( 12): 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1002/ejlt.201800293 -
Vancouver
Gómez B, Strozzi I, Barba FJ, Vargas FC, Saraiva JA, Marszatek K, Sobral PJ do A, Lorenzo JM. Evaluation of the antioxidant capacity of a guarana seed extract on canola oil lipid stability using accelerated storage [Internet]. European Journal of Lipid Science and Technology. 2018 ; 120( 12): 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1002/ejlt.201800293 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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Informações sobre o DOI: 10.1002/ejlt.201800293 (Fonte: oaDOI API)
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