Chemical composition, nutritional value and bioactive compounds in six uvaia accessions (2019)
- Authors:
- USP affiliated authors: PURGATTO, EDUARDO - FCF ; ALENCAR, SEVERINO MATIAS DE - ESALQ ; JACOMINO, ANGELO PEDRO - ESALQ ; SPRICIGO, POLIANA CRISTINA - ESALQ
- Unidades: FCF; ESALQ
- DOI: 10.1016/j.foodchem.2019.04.121
- Subjects: UVAIA; COMPOSTOS FENÓLICOS; CAROTENOIDES; TERPENOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 294, p. 547-556, 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SILVA, Aline Priscilla Gomes da et al. Chemical composition, nutritional value and bioactive compounds in six uvaia accessions. Food Chemistry, v. 294, p. 547-556, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.04.121. Acesso em: 24 abr. 2024. -
APA
Silva, A. P. G. da, Spricigo, P. C., Purgatto, E., Alencar, S. M. de, Sartori, S. F., & Jacomino, A. P. (2019). Chemical composition, nutritional value and bioactive compounds in six uvaia accessions. Food Chemistry, 294, 547-556. doi:10.1016/j.foodchem.2019.04.121 -
NLM
Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Sartori SF, Jacomino AP. Chemical composition, nutritional value and bioactive compounds in six uvaia accessions [Internet]. Food Chemistry. 2019 ; 294 547-556.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.121 -
Vancouver
Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Sartori SF, Jacomino AP. Chemical composition, nutritional value and bioactive compounds in six uvaia accessions [Internet]. Food Chemistry. 2019 ; 294 547-556.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.121 - Volatile compounds determined by SPME-GC, bioactive compounds, In Vitro antioxidant capacity and physicochemical characteristics of four native fruits from south america
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- Cambuci ripening: Postharvest quality and volatile compounds production implications
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Informações sobre o DOI: 10.1016/j.foodchem.2019.04.121 (Fonte: oaDOI API)
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