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Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour. / Giovanini de Oliveira Sartori, Alan; Alencar, Severino M.; Bastos, Deborah H. M. ; Regitano d'Arce, Marisa A. B.; Skibsted, Leif Horsfelt.
I:
European Food Research and Technology, Bind 244, Nr. 9, 01.09.2018, s. 1657-1663.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Giovanini de Oliveira Sartori, A, Alencar, SM, Bastos, DHM, Regitano d'Arce, MAB
& Skibsted, LH 2018, '
Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour',
European Food Research and Technology, bind 244, nr. 9, s. 1657-1663.
https://doi.org/10.1007/s00217-018-3078-4APA
Giovanini de Oliveira Sartori, A., Alencar, S. M., Bastos, D. H. M., Regitano d'Arce, M. A. B.
, & Skibsted, L. H. (2018).
Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour.
European Food Research and Technology,
244(9), 1657-1663.
https://doi.org/10.1007/s00217-018-3078-4Vancouver
Giovanini de Oliveira Sartori A, Alencar SM, Bastos DHM, Regitano d'Arce MAB
, Skibsted LH.
Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour.
European Food Research and Technology. 2018 sep. 1;244(9):1657-1663.
https://doi.org/10.1007/s00217-018-3078-4Author
Giovanini de Oliveira Sartori, Alan ; Alencar, Severino M. ; Bastos, Deborah H. M. ; Regitano d'Arce, Marisa A. B. ; Skibsted, Leif Horsfelt. / Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour. I: European Food Research and Technology. 2018 ; Bind 244, Nr. 9. s. 1657-1663.
Bibtex
@article{43b4c4400fff487a95574fdcf7e78e2a,
title = "Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour",
author = "{Giovanini de Oliveira Sartori}, Alan and Alencar, {Severino M.} and Bastos, {Deborah H. M.} and {Regitano d'Arce}, {Marisa A. B.} and Skibsted, {Leif Horsfelt}",
year = "2018",
month = sep,
day = "1",
doi = "10.1007/s00217-018-3078-4",
language = "English",
volume = "244",
pages = "1657--1663",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "9",
}
RIS
TY - JOUR
T1 - Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour
AU - Giovanini de Oliveira Sartori, Alan
AU - Alencar, Severino M.
AU - Bastos, Deborah H. M.
AU - Regitano d'Arce, Marisa A. B.
AU - Skibsted, Leif Horsfelt
PY - 2018/9/1
Y1 - 2018/9/1
U2 - 10.1007/s00217-018-3078-4
DO - 10.1007/s00217-018-3078-4
M3 - Journal article
VL - 244
SP - 1657
EP - 1663
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 9
ER -
