Aguiar, Claudio Lima de; Haddad, Renato; Eberlin, Marcos N; Carrão-Panizzi, Mercedes Concórdia; Tsai, Siu Mui 
; Park, Yong Kun
Fonte: LWT - Food Science and Technology. Unidades: ESALQ, CENA
Assuntos: SOJA, ESPECTROSCOPIA DE MASSA, ISOFLAVONAS, CROMATOGRAFIA LÍQUIDA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AGUIAR, Claudio Lima de et al. Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry. LWT - Food Science and Technology, v. 48, n. 1, p. 114-119, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.02.017. Acesso em: 27 abr. 2024.APA
Aguiar, C. L. de, Haddad, R., Eberlin, M. N., Carrão-Panizzi, M. C., Tsai, S. M., & Park, Y. K. (2012). Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry. LWT - Food Science and Technology, 48( 1), 114-119. doi:10.1016/j.lwt.2012.02.017NLM
Aguiar CL de, Haddad R, Eberlin MN, Carrão-Panizzi MC, Tsai SM, Park YK. Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry [Internet]. LWT - Food Science and Technology. 2012 ; 48( 1): 114-119.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1016/j.lwt.2012.02.017Vancouver
Aguiar CL de, Haddad R, Eberlin MN, Carrão-Panizzi MC, Tsai SM, Park YK. Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry [Internet]. LWT - Food Science and Technology. 2012 ; 48( 1): 114-119.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1016/j.lwt.2012.02.017
