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ABNT
REGITANO-D'ARCE, Marisa Aparecida Bismara e SANGALETTI-GEHARD, Naiane e BUENO-BORGES, Larissa Braga. Bioethanol as the sole solvent for vegetable oil extraction and biodiesel production. Knowledge-driven developments in the bioeconomy: technological and economic perspectives. Tradução . Cham: Springer International Publishing AG, 2017. . Disponível em: https://doi.org/10.1007/978-3-319-58374-7. Acesso em: 30 abr. 2024.
APA
Regitano-d'Arce, M. A. B., Sangaletti-Gehard, N., & Bueno-Borges, L. B. (2017). Bioethanol as the sole solvent for vegetable oil extraction and biodiesel production. In Knowledge-driven developments in the bioeconomy: technological and economic perspectives. Cham: Springer International Publishing AG. doi:10.1007/978-3-319-58374-7
NLM
Regitano-d'Arce MAB, Sangaletti-Gehard N, Bueno-Borges LB. Bioethanol as the sole solvent for vegetable oil extraction and biodiesel production [Internet]. In: Knowledge-driven developments in the bioeconomy: technological and economic perspectives. Cham: Springer International Publishing AG; 2017. [citado 2024 abr. 30 ] Available from: https://doi.org/10.1007/978-3-319-58374-7
Vancouver
Regitano-d'Arce MAB, Sangaletti-Gehard N, Bueno-Borges LB. Bioethanol as the sole solvent for vegetable oil extraction and biodiesel production [Internet]. In: Knowledge-driven developments in the bioeconomy: technological and economic perspectives. Cham: Springer International Publishing AG; 2017. [citado 2024 abr. 30 ] Available from: https://doi.org/10.1007/978-3-319-58374-7
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAMARGO, Adriano Costa de e REGITANO-D'ARCE, Marisa Aparecida Bismara e SHAHIDI, Fereidoon. Phenolic profile of peanut by-products: antioxidant potential and inhibition of alpha-glucosidase and lipase activities. Journal of the American Oil Chemists' Society, v. 94, n. 7, p. 959-971, 2017Tradução . . Disponível em: https://doi.org/10.1007/s11746-017-2996-9. Acesso em: 30 abr. 2024.
APA
Camargo, A. C. de, Regitano-d'Arce, M. A. B., & Shahidi, F. (2017). Phenolic profile of peanut by-products: antioxidant potential and inhibition of alpha-glucosidase and lipase activities. Journal of the American Oil Chemists' Society, 94( 7), 959-971. doi:10.1007/s11746-017-2996-9
NLM
Camargo AC de, Regitano-d'Arce MAB, Shahidi F. Phenolic profile of peanut by-products: antioxidant potential and inhibition of alpha-glucosidase and lipase activities [Internet]. Journal of the American Oil Chemists' Society. 2017 ; 94( 7): 959-971.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1007/s11746-017-2996-9
Vancouver
Camargo AC de, Regitano-d'Arce MAB, Shahidi F. Phenolic profile of peanut by-products: antioxidant potential and inhibition of alpha-glucosidase and lipase activities [Internet]. Journal of the American Oil Chemists' Society. 2017 ; 94( 7): 959-971.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1007/s11746-017-2996-9
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAMARGO, Adriano Costa de e REGITANO-D'ARCE, Marisa Aparecida Bismara e SHAHIDI, Fereidoon. Phenolic profle of peanut by‑products: antioxidant potential and inhibition of alpha‑glucosidase and lipase activities. Journal of the American Oil Chemists' Society, 2017Tradução . . Disponível em: https://doi.org/10.1007/s11746-017-2996-9. Acesso em: 30 abr. 2024.
APA
Camargo, A. C. de, Regitano-d'Arce, M. A. B., & Shahidi, F. (2017). Phenolic profle of peanut by‑products: antioxidant potential and inhibition of alpha‑glucosidase and lipase activities. Journal of the American Oil Chemists' Society. doi:10.1007/s11746-017-2996-9
NLM
Camargo AC de, Regitano-d'Arce MAB, Shahidi F. Phenolic profle of peanut by‑products: antioxidant potential and inhibition of alpha‑glucosidase and lipase activities [Internet]. Journal of the American Oil Chemists' Society. 2017 ;[citado 2024 abr. 30 ] Available from: https://doi.org/10.1007/s11746-017-2996-9
Vancouver
Camargo AC de, Regitano-d'Arce MAB, Shahidi F. Phenolic profle of peanut by‑products: antioxidant potential and inhibition of alpha‑glucosidase and lipase activities [Internet]. Journal of the American Oil Chemists' Society. 2017 ;[citado 2024 abr. 30 ] Available from: https://doi.org/10.1007/s11746-017-2996-9
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAMARGO, Adriano Costa de et al. Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects. Food chemistry, v. 237, p. 538-544, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.05.046. Acesso em: 30 abr. 2024.
APA
Camargo, A. C. de, Regitano-d'Arce, M. A. B., Rasera, G. B., Canniatti-Brazaca, S. G., Silva, L. do P., Alvarenga, V. O., et al. (2017). Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects. Food chemistry, 237, 538-544. doi:10.1016/j.foodchem.2017.05.046
NLM
Camargo AC de, Regitano-d'Arce MAB, Rasera GB, Canniatti-Brazaca SG, Silva L do P, Alvarenga VO, Sant'Ana AS, Shahidi F. Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects [Internet]. Food chemistry. 2017 ; 237 538-544.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2017.05.046
Vancouver
Camargo AC de, Regitano-d'Arce MAB, Rasera GB, Canniatti-Brazaca SG, Silva L do P, Alvarenga VO, Sant'Ana AS, Shahidi F. Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects [Internet]. Food chemistry. 2017 ; 237 538-544.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2017.05.046
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAMARGO, Adriano Costa de et al. Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin. Journal of Functional Foods, v. 12, p. 129-143, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.01.109. Acesso em: 30 abr. 2024.
APA
Camargo, A. C. de, Regitano-d'Arce, M. A. B., Gallo, C. R., & Shahidi, F. (2015). Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin. Journal of Functional Foods, 12, 129-143. doi:10.1016/j.foodchem.2011.01.109
NLM
Camargo AC de, Regitano-d'Arce MAB, Gallo CR, Shahidi F. Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin [Internet]. Journal of Functional Foods. 2015 ; 12 129-143.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2011.01.109
Vancouver
Camargo AC de, Regitano-d'Arce MAB, Gallo CR, Shahidi F. Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin [Internet]. Journal of Functional Foods. 2015 ; 12 129-143.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2011.01.109
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANGALETTI, Naiane et al. Enzymatic transesterification of soybean ethanolic miscella for biodiesel production. Journal of Chemical Technology & Biotechnology, v. 88, n. 11, p. 2098-2106, 2013Tradução . . Disponível em: https://doi.org/10.1002/jctb.4080. Acesso em: 30 abr. 2024.
APA
Sangaletti, N., Cea, M., Regitano-d'Arce, M. A. B., Vieira, M. F. de S., & Navia, R. (2013). Enzymatic transesterification of soybean ethanolic miscella for biodiesel production. Journal of Chemical Technology & Biotechnology, 88( 11), 2098-2106. doi:10.1002/jctb.4080
NLM
Sangaletti N, Cea M, Regitano-d'Arce MAB, Vieira MF de S, Navia R. Enzymatic transesterification of soybean ethanolic miscella for biodiesel production [Internet]. Journal of Chemical Technology & Biotechnology. 2013 ; 88( 11): 2098-2106.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1002/jctb.4080
Vancouver
Sangaletti N, Cea M, Regitano-d'Arce MAB, Vieira MF de S, Navia R. Enzymatic transesterification of soybean ethanolic miscella for biodiesel production [Internet]. Journal of Chemical Technology & Biotechnology. 2013 ; 88( 11): 2098-2106.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1002/jctb.4080
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINO, Lilian Marques et al. Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat. 2012, Anais.. [Toronto, Canadá]: IUFoST ;, 2012. Disponível em: http://iufost.org.br/sites/iufost.org.br/files/anais/05459.pdf. Acesso em: 30 abr. 2024.
APA
Pino, L. M., Simões, F. F. A., Sampaio, G. R., Racanicci, A. M. C., Regitano-d'Arce, M. A. B., & Torres, E. A. F. da S. (2012). Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat. In Anais .. = Annals ... [Toronto, Canadá]: IUFoST ;. Recuperado de http://iufost.org.br/sites/iufost.org.br/files/anais/05459.pdf
NLM
Pino LM, Simões FFA, Sampaio GR, Racanicci AMC, Regitano-d'Arce MAB, Torres EAF da S. Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat [Internet]. Anais .. = Annals .. 2012 ;[citado 2024 abr. 30 ] Available from: http://iufost.org.br/sites/iufost.org.br/files/anais/05459.pdf
Vancouver
Pino LM, Simões FFA, Sampaio GR, Racanicci AMC, Regitano-d'Arce MAB, Torres EAF da S. Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat [Internet]. Anais .. = Annals .. 2012 ;[citado 2024 abr. 30 ] Available from: http://iufost.org.br/sites/iufost.org.br/files/anais/05459.pdf
; Regitano-d'Arce, Marisa Aparecida Bismara (Organizador) 
