Source: Talanta. Unidade: CENA
Subjects: QUÍMICA ANALÍTICA, CHOCOLATE, ESPECTROSCOPIA
ABNT
MARTINS, Luís Claudio et al. An improved approach for analysis of chocolate by laser induced breakdown spectroscopy (LIBS) using L-menthol as matrix modifier. Talanta, v. 299, p. 1-11, 2026Tradução . . Disponível em: https://doi.org/10.1016/j.talanta.2025.129065. Acesso em: 25 nov. 2025.APA
Martins, L. C., Soares, S., Hespanhol, M. do C., Pasquini, C., & Rocha, F. R. P. (2026). An improved approach for analysis of chocolate by laser induced breakdown spectroscopy (LIBS) using L-menthol as matrix modifier. Talanta, 299, 1-11. doi:10.1016/j.talanta.2025.129065NLM
Martins LC, Soares S, Hespanhol M do C, Pasquini C, Rocha FRP. An improved approach for analysis of chocolate by laser induced breakdown spectroscopy (LIBS) using L-menthol as matrix modifier [Internet]. Talanta. 2026 ; 299 1-11.[citado 2025 nov. 25 ] Available from: https://doi.org/10.1016/j.talanta.2025.129065Vancouver
Martins LC, Soares S, Hespanhol M do C, Pasquini C, Rocha FRP. An improved approach for analysis of chocolate by laser induced breakdown spectroscopy (LIBS) using L-menthol as matrix modifier [Internet]. Talanta. 2026 ; 299 1-11.[citado 2025 nov. 25 ] Available from: https://doi.org/10.1016/j.talanta.2025.129065
