Source: Biocatalysis and Agricultural Biotechnology. Unidades: EEL, FCFRP
Subjects: CAFÉ, ANTIOXIDANTES, FERMENTAÇÃO, ASPERGILLUS, COMPOSTOS FENÓLICOS
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ABNT
PALMIERI, Miguel Gontijo Siqueira et al. Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries. Biocatalysis and Agricultural Biotechnology, v. 16, p. 43-48, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.bcab.2018.07.011. Acesso em: 01 maio 2024.APA
Palmieri, M. G. S., Cruz, L. T., Bertges, F. S., Húngaro, H. M., Batista, L. R., Silva, S. S. da, et al. (2018). Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries. Biocatalysis and Agricultural Biotechnology, 16, 43-48. doi:10.1016/j.bcab.2018.07.011NLM
Palmieri MGS, Cruz LT, Bertges FS, Húngaro HM, Batista LR, Silva SS da, Fonseca MJV, Rodarte MP, Vilela FMP, Amaral M da PH do. Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries [Internet]. Biocatalysis and Agricultural Biotechnology. 2018 ; 16 43-48.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.bcab.2018.07.011Vancouver
Palmieri MGS, Cruz LT, Bertges FS, Húngaro HM, Batista LR, Silva SS da, Fonseca MJV, Rodarte MP, Vilela FMP, Amaral M da PH do. Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries [Internet]. Biocatalysis and Agricultural Biotechnology. 2018 ; 16 43-48.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.bcab.2018.07.011
