Capillary electrophoresis applied to food science. Part II. Analysis of fatty acids in oils and fats (2004)
- Authors:
- Autor USP: TAVARES, MARINA FRANCO MAGGI - IQ
- Unidade: IQ
- Subjects: ELETROFORESE (MÉTODO DE SEPARAÇÃO); ÁCIDOS GRAXOS (ANÁLISE)
- Language: Inglês
- Imprenta:
- Publisher: University of Castilla
- Publisher place: La Mancha
- Date published: 2004
- Source:
- Título: Book of Abstracts
- Conference titles: Latin American Symposium on Biotechnology, Biomedical, Biopharmaceutical and Industrial Applications of Capillary Electrophoresis and Microchip Technology (LACE)
-
ABNT
OLIVEIRA, Marcone Augusto Leal de e TAVARES, Marina Franco Maggi. Capillary electrophoresis applied to food science. Part II. Analysis of fatty acids in oils and fats. 2004, Anais.. La Mancha: University of Castilla, 2004. . Acesso em: 12 mar. 2026. -
APA
Oliveira, M. A. L. de, & Tavares, M. F. M. (2004). Capillary electrophoresis applied to food science. Part II. Analysis of fatty acids in oils and fats. In Book of Abstracts. La Mancha: University of Castilla. -
NLM
Oliveira MAL de, Tavares MFM. Capillary electrophoresis applied to food science. Part II. Analysis of fatty acids in oils and fats. Book of Abstracts. 2004 ;[citado 2026 mar. 12 ] -
Vancouver
Oliveira MAL de, Tavares MFM. Capillary electrophoresis applied to food science. Part II. Analysis of fatty acids in oils and fats. Book of Abstracts. 2004 ;[citado 2026 mar. 12 ] - Separação e análise de metilxantinas em extratos de guaraná e erva mate por eletroforese capilar
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