Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions (2010)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- DOI: 10.1007/s11746-010-1556-3
- Subjects: LINHAÇA; PEIXES; ÁCIDOS GRAXOS; OXIDAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of the American Oil Chemists Society
- ISSN: 0003-021X
- Volume/Número/Paginação/Ano: v. 87, n. 7, p. 771-780, 2010
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
DECKER, Eric A e ALAMED, Jean e CASTRO, Inar Alves de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions. Journal of the American Oil Chemists Society, v. 87, n. 7, p. 771-780, 2010Tradução . . Disponível em: https://doi.org/10.1007/s11746-010-1556-3. Acesso em: 24 abr. 2024. -
APA
Decker, E. A., Alamed, J., & Castro, I. A. de. (2010). Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions. Journal of the American Oil Chemists Society, 87( 7), 771-780. doi:10.1007/s11746-010-1556-3 -
NLM
Decker EA, Alamed J, Castro IA de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions [Internet]. Journal of the American Oil Chemists Society. 2010 ; 87( 7): 771-780.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1007/s11746-010-1556-3 -
Vancouver
Decker EA, Alamed J, Castro IA de. Interaction between polar components and the degree of unsaturation of fatty acids on the oxidative stability of emulsions [Internet]. Journal of the American Oil Chemists Society. 2010 ; 87( 7): 771-780.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1007/s11746-010-1556-3 - 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: 10.1007/s11746-010-1556-3 (Fonte: oaDOI API)
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