Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ana Sophia Tovar Fernandez"'
Autor:
Ana Sophia Tovar Fernandez, Andressa Rafaella da Silva Bruni, Vitória Maria Almeida Teodoro de Oliveira, Paulo Henrique Março, Patrícia Valderrama
Publikováno v:
Química Nova, Vol 43, Iss 10, Pp 1500-1504 (2021)
Externí odkaz:
https://doaj.org/article/3c0ddde4760748b99789a70aa44483d7
Autor:
Larissa Naida Rosa, Thays Raphaela Gonçalves, Sandra Terezinha Marques Gomes, Makoto Matsushita, Andressa Rafaella da Silva Bruni, Ana Sophia Tovar Fernandez, Paulo Henrique Março, Patrícia Valderrama
Publikováno v:
Food Analytical Methods. 15:2126-2131
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7137d9363cb061f218c6f5f747ac2269
https://doi.org/10.1007/s12161-022-02264-9
https://doi.org/10.1007/s12161-022-02264-9
Autor:
Otávio Akira Sakai, Patrícia Valderrama, Ana Sophia Tovar Fernandez, Vitória Maria Almeida Teodoro de Oliveira, Paulo Henrique Março, Andressa Rafaella da Silva Bruni
Publikováno v:
Food chemistry. 365
Organic food consumption has increased significantly over time. This contributes to the increased demand and price of this kind of food. Among the organic products, cinnamon stands out for its characteristic flavor and bioactive compounds. Thus, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1847d41bfbd1c280c5cb544c2eb0f551
https://pubmed.ncbi.nlm.nih.gov/34247048
https://pubmed.ncbi.nlm.nih.gov/34247048
Autor:
Patrícia Valderrama, Paulo Henrique Março, Vitória Maria Almeida Teodoro de Oliveira, Ana Sophia Tovar Fernandez, Andressa Rafaella da Silva Bruni
Publikováno v:
Química Nova v.43 n.10 2020
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 43, Iss 10, Pp 1500-1504 (2021)
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 43, Iss 10, Pp 1500-1504 (2021)
In recent years, the consumption of organic foods has considerably increased. The basic difference between organic and non-organic food products is the way in which they are produced and processed, and the authenticity of these products is a current
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d8645c66fdcf44f08185e763de2569a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020001001500
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422020001001500
