Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability (2020)
- Authors:
- Autor USP: ERGER, INAR CASTRO - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodchem.2020.126995
- Subjects: ROMÃ; ÁCIDOS GRAXOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 326, p. 1-9 art. 126995, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
COMUNIAN, Talita Aline et al. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, v. 326, p. 1-9 art. 126995, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126995. Acesso em: 04 maio 2024. -
APA
Comunian, T. A., Roschel, G. G., Anthero, A. G. da S., Castro, I. A. de, & Hubinger, M. D. (2020). Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, 326, 1-9 art. 126995. doi:10.1016/j.foodchem.2020.126995 -
NLM
Comunian TA, Roschel GG, Anthero AG da S, Castro IA de, Hubinger MD. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability [Internet]. Food Chemistry. 2020 ; 326 1-9 art. 126995.[citado 2024 maio 04 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126995 -
Vancouver
Comunian TA, Roschel GG, Anthero AG da S, Castro IA de, Hubinger MD. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability [Internet]. Food Chemistry. 2020 ; 326 1-9 art. 126995.[citado 2024 maio 04 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126995 - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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Informações sobre o DOI: 10.1016/j.foodchem.2020.126995 (Fonte: oaDOI API)
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