Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion
- DOI
- 10.1016/j.foodchem.2022.134888
- Published
- 2023-03
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2022.134888,
title = {Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion},
author = {Y.J.S. Santos and W.M. Facchinatto and A.L. Rochetti and R.A. Carvalho and S. Le Feunteun and H. Fukumasu and M. Morzel and L.A. Colnago and F.M. Vanin},
year = {2023},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2022.134888},
url = {https://doi.org/10.1016/j.foodchem.2022.134888}
}RIS
TY - JOUR TI - Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion AU - Y.J.S. Santos AU - W.M. Facchinatto AU - A.L. Rochetti AU - R.A. Carvalho AU - S. Le Feunteun AU - H. Fukumasu AU - M. Morzel AU - L.A. Colnago AU - F.M. Vanin PY - 2023 JO - Food Chemistry DO - 10.1016/j.foodchem.2022.134888 UR - https://doi.org/10.1016/j.foodchem.2022.134888 ER -
APA
Santos, Y., Facchinatto, W., Rochetti, A., Carvalho, R., Feunteun, S. L., Fukumasu, H., Morzel, M., Colnago, L., & Vanin, F. (2023). Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion. Food Chemistry. https://doi.org/10.1016/j.foodchem.2022.134888
Source records
- crossref · retrieved 2026-09-26T08:09:35.613Z