Zobrazeno 1 - 3
of 3
pro vyhledávání: '"H. G. Falcão"'
Autor:
Sonia Vasconcelos, Edson Watanabe, L. P. Garcia, E. Duarte, M. C. Cassimiro, M. M. P. Diós-Borges, A. M. M. Soares, C. H. Debenedito Silva, A. A. P. Santa Rosa, G. A. Fófano, H. S. Pinheiro, A. M. Gollner, C. C. Santos, S. M. R. Vasconcelos, D. C. Machado, P. V. S. Souza, R. T. Souza, M. D Ribeiro, P. Biancovilli, M. Fontes-Domingues, V. C. Garbocci, R. Neves, M. D. Ribeiro, R. Amaral, M. M. M. Machado, P. M. Lourenço, V. Ronchi, A. C. Furnival, L. S. Gracioso, M. D. P. Silva, F. M. Litto, M. Patrão Neves, A. S. Carvalho, J. Araújo, S. Liskauskas, R. Kant de Lima, S. C. Bourguignon, F. R. Mota, H. G. Falcão, J. C. Amaral, A. C. Quintela, A. Schtscherbyna, A. Palma, C. A. Guimarães, D. Foguel, E. H. Watanabe, R. M. V. R. Almeida, J. R. Lapa e Silva, M. M. Sorenson, B. C. Machado, A. P. Vicentini, A. A. B. Almodóvar, R. M. Catarino, H. H. Caiaffa Filho, E. Damasio, J. Leta, L. V. R. Rezende, S. Cruz-Riascos, A. Abreu, M. Russo, P. G. Camacho, M. Palácios, N. R. A. Silva, M. R. C. G. Novaes, D. Guilhem, H. S Selistre-de-Araujo, A. S. C. Abreu
Publikováno v:
Research Integrity and Peer Review, Vol 2, Iss S1, Pp 1-12 (2017)
Externí odkaz:
https://doaj.org/article/3e8f4b1f00a34e20acdc68dd130c6a6f
Autor:
Falcão, Heloisa Gabriel1 (AUTHOR), Silva, Mariah Benine Ramos1 (AUTHOR), Camargo, Adriano Costa1,2 (AUTHOR) adrianoesalq@gmail.com, Shahidi, Fereidoon2 (AUTHOR), Franchin, Marcelo3 (AUTHOR), Rosalen, Pedro Luiz3 (AUTHOR), Alencar, Severino Matias4 (AUTHOR), Kurozawa, Louise Emy5 (AUTHOR), Ida, Elza Iouko1 (AUTHOR) adrianoesalq@gmail.com
Publikováno v:
Journal of Food Biochemistry. Nov2019, Vol. 43 Issue 11, pN.PAG-N.PAG. 1p.
Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the posi
