Source: Journal of Food Biochemistry. Unidades: FSP, ESALQ
Subjects: ANTIOXIDANTES, ANTI-INFLAMATÓRIOS, FLAVONOIDES, SOJA, ULTRASSOM
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FALCÃO, Heloisa Gabriel et al. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation. Journal of Food Biochemistry, v. 43, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfbc.13018. Acesso em: 08 maio 2024.APA
Falcão, H. G., Silva, M. B. R., Camargo, A. C., Shahidi, F., Franchin, M., Rosalen, P. L., et al. (2019). Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation. Journal of Food Biochemistry, 43, 1-11. doi:10.1111/jfbc.13018NLM
Falcão HG, Silva MBR, Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation [Internet]. Journal of Food Biochemistry. 2019 ; 43 1-11.[citado 2024 maio 08 ] Available from: https://doi.org/10.1111/jfbc.13018Vancouver
Falcão HG, Silva MBR, Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation [Internet]. Journal of Food Biochemistry. 2019 ; 43 1-11.[citado 2024 maio 08 ] Available from: https://doi.org/10.1111/jfbc.13018