Source: Brazilian Archives of Biology and Technology. Unidade: ESALQ
Subjects: ANTIOXIDANTES, ARROZ, COMPOSTOS FENÓLICOS, FARINHAS, RADIAÇÃO GAMA
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ITO, Vivian Cristina et al. Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour. Brazilian Archives of Biology and Technology, v. 62, p. 1-14, 2019Tradução . . Disponível em: https://doi.org/10.1590/1678-4324-2019180470. Acesso em: 02 maio 2024.APA
Ito, V. C., Zielinski, A. A. F., Demiate, I. M., Spoto, M. H. F., Nogueira, A., & Lacerda, L. G. (2019). Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour. Brazilian Archives of Biology and Technology, 62, 1-14. doi:10.1590/1678-4324-2019180470NLM
Ito VC, Zielinski AAF, Demiate IM, Spoto MHF, Nogueira A, Lacerda LG. Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour [Internet]. Brazilian Archives of Biology and Technology. 2019 ; 62 1-14.[citado 2024 maio 02 ] Available from: https://doi.org/10.1590/1678-4324-2019180470Vancouver
Ito VC, Zielinski AAF, Demiate IM, Spoto MHF, Nogueira A, Lacerda LG. Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour [Internet]. Brazilian Archives of Biology and Technology. 2019 ; 62 1-14.[citado 2024 maio 02 ] Available from: https://doi.org/10.1590/1678-4324-2019180470