Source: Journal of the Science of Food and Agriculture. Unidades: ESALQ, CENA
Subjects: ADUBAÇÃO, ALCALOIDES, ANTIOXIDANTES, CAFÉ, COMPOSTOS FENÓLICOS, METABÓLITOS, RESÍDUOS AGRÍCOLAS
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CARRÉRA, Jéfyne Campos et al. Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds. Journal of the Science of Food and Agriculture, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1002/jsfa.13151. Acesso em: 10 jun. 2024.APA
Carréra, J. C., Souza, R. R. de, Batista, A. C. G., Campolina, G. A., Silva Júnior, F. G. da, Gavilanes, M. L., et al. (2023). Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds. Journal of the Science of Food and Agriculture, 1-9. doi:10.1002/jsfa.13151NLM
Carréra JC, Souza RR de, Batista ACG, Campolina GA, Silva Júnior FG da, Gavilanes ML, Guimarães RJ, Cardoso M das G, Mori FA. Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 1-9.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1002/jsfa.13151Vancouver
Carréra JC, Souza RR de, Batista ACG, Campolina GA, Silva Júnior FG da, Gavilanes ML, Guimarães RJ, Cardoso M das G, Mori FA. Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 1-9.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1002/jsfa.13151