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pro vyhledávání: '"da Nóbrega Santos, Edilayane"'
Autor:
da Nóbrega Santos, Edilayane
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFPB
Universidade Federal da Paraíba (UFPB)
instacron:UFPB
Universidade Federal da Paraíba (UFPB)
instacron:UFPB
Lipid and protein oxidation in meat and meat products harms product quality and consumer health. With this, the food industry makes use of synthetic antioxidants, which are effective but have been associated with the appearance of carcinogenic diseas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::c658e773346b6aa16d4a5318bf8386e7
https://repositorio.ufpb.br/jspui/handle/123456789/22741
https://repositorio.ufpb.br/jspui/handle/123456789/22741
Autor:
de Melo Cavalcante, Atacy Maciel, de Melo, Anely Maciel, Almeida, Francisco Lucas Chaves, Diniz, Natasha Carolina Melo, Luna, Laís Costa, da Silva, Gledson Firmino Gonçalves, da Nóbrega Santos, Edilayane, de Albuquerque Sousa, Thamyres Cesar, Ribeiro, Neila Lidiany, da Silva, Osvaldo Soares
Publikováno v:
Journal of Food Processing & Preservation; Mar2022, Vol. 46 Issue 3, p1-11, 11p
Autor:
da Nóbrega Santos, Edilayane1 (AUTHOR), Cesar de Albuquerque Sousa, Thamyres1 (AUTHOR), Cassiano de Santana Neto, Deocleciano1 (AUTHOR), Brandão Grisi, Cristiani Viegas1 (AUTHOR), Cardoso da Silva Ferreira, Valquíria1 (AUTHOR), Pereira da Silva, Fábio Anderson1 (AUTHOR) fabio.silva@academico.ufpb.br
Publikováno v:
LWT - Food Science & Technology. Jan2022, Vol. 154, pN.PAG-N.PAG. 1p.