Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils (2019)
- Autores:
- Autor USP: ERGER, INAR CASTRO - FCF
- Unidade: FCF
- DOI: 10.1016/j.lwt.2018.11.044
- Assuntos: ALDEÍDOS; ÁCIDOS GRAXOS
- Agências de fomento:
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 113-122, n. 3, p. 113-122, 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
NOGUEIRA, Marina Sayuri et al. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils. Food Science and Technology, v. 113-122, n. 3, p. 113-122, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.11.044. Acesso em: 19 abr. 2024. -
APA
Nogueira, M. S., Scolaro, B., Milne, G. L., & Castro, I. A. de. (2019). Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils. Food Science and Technology, 113-122( 3), 113-122. doi:10.1016/j.lwt.2018.11.044 -
NLM
Nogueira MS, Scolaro B, Milne GL, Castro IA de. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils [Internet]. Food Science and Technology. 2019 ; 113-122( 3): 113-122.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.lwt.2018.11.044 -
Vancouver
Nogueira MS, Scolaro B, Milne GL, Castro IA de. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils [Internet]. Food Science and Technology. 2019 ; 113-122( 3): 113-122.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.lwt.2018.11.044 - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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Informações sobre o DOI: 10.1016/j.lwt.2018.11.044 (Fonte: oaDOI API)
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