Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity (2020)
- Authors:
- Oliveira, Vanessa Sales de - Universidade Federal Rural do Rio de Janeiro (UFRRJ)
- Augusta, Ivanilda Maria - Universidade Federal Rural do Rio de Janeiro (UFRRJ)
- Braz, Marcos Vinícius da Conceição - Universidade Federal Rural do Rio de Janeiro (UFRRJ)
- Riger, Cristiano Jorge - Universidade Federal Rural do Rio de Janeiro (UFRRJ)
- Prudêncio, Edlene Ribeiro - Universidade Federal Rural do Rio de Janeiro (UFRRJ)
- Sawaya, Alexandra Christine Helena Frankland - Universidade Estadual de Campinas (UNICAMP)
- Sampaio, Geni Rodrigues
- Torres, Elizabeth Aparecida Ferraz da Silva
- Saldanha, Tatiana - Universidade Federal Rural do Rio de Janeiro (UFRRJ)
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- DOI: 10.1016/j.foodchem.2020.126274
- Subjects: AROEIRA; ANTIOXIDANTES; NUTRIENTES; INDÚSTRIA DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v.315, art. 126274 [8p.], 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
OLIVEIRA, Vanessa Sales de et al. Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity. Food Chemistry, v. 315, p. art. 126274 [8], 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126274. Acesso em: 27 abr. 2024. -
APA
Oliveira, V. S. de, Augusta, I. M., Braz, M. V. da C., Riger, C. J., Prudêncio, E. R., Sawaya, A. C. H. F., et al. (2020). Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity. Food Chemistry, 315, art. 126274 [8]. doi:10.1016/j.foodchem.2020.126274 -
NLM
Oliveira VS de, Augusta IM, Braz MV da C, Riger CJ, Prudêncio ER, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity [Internet]. Food Chemistry. 2020 ;315 art. 126274 [8].[citado 2024 abr. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126274 -
Vancouver
Oliveira VS de, Augusta IM, Braz MV da C, Riger CJ, Prudêncio ER, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity [Internet]. Food Chemistry. 2020 ;315 art. 126274 [8].[citado 2024 abr. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126274 - Phytosterol oxides formation in corn oil samples after heating
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Informações sobre o DOI: 10.1016/j.foodchem.2020.126274 (Fonte: oaDOI API)
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