Effect of fresh and commercially processed orange juice on the oxidative status in healthy humans

dc.contributor.author	Silveira, Jacqueline [UNESP]
dc.contributor.author	Cesar, Thais [UNESP]
dc.contributor.author	Nasser, Ana Lucia [UNESP]
dc.contributor.author	Manthey, John
dc.contributor.author	Elizabeth, Baldwin
dc.contributor.institution	ARS
dc.contributor.institution	Universidade Estadual Paulista (Unesp)
dc.date.accessioned	2018-11-26T17:51:43Z
dc.date.available	2018-11-26T17:51:43Z
dc.date.issued	2015-08-16
dc.description.affiliation	ARS, Hort Res Lab, USDA, Ft Pierce, FL USA
dc.description.affiliation	Sao Paulo State Univ, Food & Nutr, Araraquara, SP, Brazil
dc.description.affiliationUnesp	Sao Paulo State Univ, Food & Nutr, Araraquara, SP, Brazil
dc.format.extent	1
dc.identifier.citation	Abstracts Of Papers Of The American Chemical Society. Washington: Amer Chemical Soc, v. 250, 1 p., 2015.
dc.identifier.issn	0065-7727
dc.identifier.uri	http://hdl.handle.net/11449/164212
dc.identifier.wos	WOS:000432475500270
dc.language.iso	eng
dc.publisher	Amer Chemical Soc
dc.relation.ispartof	Abstracts Of Papers Of The American Chemical Society
dc.rights.accessRights	Acesso restrito
dc.source	Web of Science
dc.title	Effect of fresh and commercially processed orange juice on the oxidative status in healthy humans	en
dc.type	Resumo
dcterms.rightsHolder	Amer Chemical Soc
dspace.entity.type	Publication
unesp.department	Alimentos e Nutrição - FCF	pt

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