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Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat (2015)

  • Authors:
  • USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ
  • USP Schools: ESALQ; ESALQ
  • DOI: 10.1007/s13197-015-1854-8
  • Subjects: GOIABA; FRANGOS DE CORTE; CARNES E DERIVADOS; ANTIOXIDANTES; BETERRABA
  • Language: Inglês
  • Imprenta:
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    Informações sobre o DOI: 10.1007/s13197-015-1854-8 (Fonte: oaDOI API)
    • Este periódico é de assinatura
    • Este artigo NÃO é de acesso aberto
    • Cor do Acesso Aberto: closed
    Versões disponíveis em Acesso Aberto do: 10.1007/s13197-015-1854-8 (Fonte: Unpaywall API)

    Título do periódico: Journal of Food Science and Technology

    ISSN: 0022-1155,0975-8402



      Não possui versão em Acesso aberto
    Informações sobre o Citescore
  • Título: Journal of Food Science and Technology

    ISSN: 0022-1155

    Citescore - 2017: 1.93

    SJR - 2017: 0.689

    SNIP - 2017: 1.072


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    • ABNT

      PACKER, Viviane G; MELO, Priscilla S; BERGAMASCHI, Keityane Boone; et al. Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat. Journal of Food Science and Technology, New Delhi, 2015. Disponível em: < http://link.springer.com/article/10.1007%2Fs13197-015-1854-8 > DOI: 10.1007/s13197-015-1854-8.
    • APA

      Packer, V. G., Melo, P. S., Bergamaschi, K. B., Selani, M. M., Villanueva, N. D. M., Alencar, S. M. de, & Contreras Castillo, C. J. (2015). Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat. Journal of Food Science and Technology. doi:10.1007/s13197-015-1854-8
    • NLM

      Packer VG, Melo PS, Bergamaschi KB, Selani MM, Villanueva NDM, Alencar SM de, Contreras Castillo CJ. Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat [Internet]. Journal of Food Science and Technology. 2015 ;Available from: http://link.springer.com/article/10.1007%2Fs13197-015-1854-8
    • Vancouver

      Packer VG, Melo PS, Bergamaschi KB, Selani MM, Villanueva NDM, Alencar SM de, Contreras Castillo CJ. Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat [Internet]. Journal of Food Science and Technology. 2015 ;Available from: http://link.springer.com/article/10.1007%2Fs13197-015-1854-8

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