Funder
European Regional Development Fund
Fundação para a Ciência e a Tecnologia
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference40 articles.
1. Amigo-Benavent, M., Silván, J. M., Moreno, F. J., Villamiel, M., & Del Castillo, M. D. (2008). Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs. Journal of Agricultural and Food Chemistry, 56(15), 6498–6505. https://doi.org/10.1021/jf800697n.
2. Bendini, A., Cerretani, L., Salvador, M. D., Fregapane, G., & Lercker, G. (2009). Stability of the sensory quality of virgin olive oil during storage: an overview. Italian Journal of Food Science, 21(4), 389–406.
3. Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292.
4. Bessada, S. M. F., Barreira, J. C. M., Barros, L., Ferreira, I. C. F. R., & Oliveira, M. B. P. P. (2016). Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb.f.: an underexploited and highly disseminated species. Industrial Crops and Products, 89, 45–51. https://doi.org/10.1016/j.indcrop.2016.04.065.
5. Bozan, B., & Temelli, F. (2008). Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technology, 99(14), 6354–6359. https://doi.org/10.1016/j.biortech.2007.12.009.
Cited by
40 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献