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pro vyhledávání: '"Simon, Sarah Janaína Gurgel Bechtinger"'
Publikováno v:
Repositório Institucional da UFALUniversidade Federal de AlagoasUFAL.
The crustaceans are noted for their great commercial interesting and acceptance into the consumer market. However, besides showing lipid fraction with polyunsaturaded fat acids, they are suffering cooking methods, such as frying, can favor the oxidat
Externí odkaz:
http://repositorio.ufal.br/handle/riufal/639
Publikováno v:
Repositório Institucional da Universidade Federal de Alagoas (UFAL)
Universidade Federal de Alagoas (UFAL)
instacron:UFAL
Universidade Federal de Alagoas (UFAL)
instacron:UFAL
The crustaceans are noted for their great commercial interesting and acceptance into the consumer market. However, besides showing lipid fraction with polyunsaturaded fat acids, they are suffering cooking methods, such as frying, can favor the oxidat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::4c73d459cebe0688212e27bc24b1bb88
http://repositorio.ufal.br/handle/riufal/639
http://repositorio.ufal.br/handle/riufal/639
Autor:
Lira, Giselda Macena1, Cabral, Caterine Cristine Vasconcelos Quintiliano1, de Oliveira, Ítalo Bruno Araújo1, Figueirêdo, Bruno Chacon2, Simon, Sarah Janaína Gurgel Bechtinger2, Bragagnolo, Neura2 neura@unicamp.br
Publikováno v:
Food Research International. Nov2017, Vol. 101, p198-202. 5p.