Determination of PAHs in cachaça by SPE-HPLC with fluorescence detection:: Discrimination between cachaça produced from non-burned and burned sugar cane plantation (2006)
- Authors:
- Autor USP: FRANCO, DOUGLAS WAGNER - IQSC
- Unidade: IQSC
- Assunto: CANA-DE-AÇÚCAR
- Language: Inglês
- Imprenta:
- Publisher: ADRIA, INRA, EITIAA, IFREMER
- Publisher place: Nantes
- Date published: 2006
- Source:
- Título do periódico: Abstracts,
- Conference titles: World Congress of Food Science and Technology - IUFoST
-
ABNT
GALINARO, Carlos Alexandre e CARDOSO, Daniel Rodrigues e FRANCO, Douglas Wagner. Determination of PAHs in cachaça by SPE-HPLC with fluorescence detection:: Discrimination between cachaça produced from non-burned and burned sugar cane plantation. 2006, Anais.. Nantes: ADRIA, INRA, EITIAA, IFREMER, 2006. . Acesso em: 27 set. 2023. -
APA
Galinaro, C. A., Cardoso, D. R., & Franco, D. W. (2006). Determination of PAHs in cachaça by SPE-HPLC with fluorescence detection:: Discrimination between cachaça produced from non-burned and burned sugar cane plantation. In Abstracts,. Nantes: ADRIA, INRA, EITIAA, IFREMER. -
NLM
Galinaro CA, Cardoso DR, Franco DW. Determination of PAHs in cachaça by SPE-HPLC with fluorescence detection:: Discrimination between cachaça produced from non-burned and burned sugar cane plantation. Abstracts,. 2006 ;[citado 2023 set. 27 ] -
Vancouver
Galinaro CA, Cardoso DR, Franco DW. Determination of PAHs in cachaça by SPE-HPLC with fluorescence detection:: Discrimination between cachaça produced from non-burned and burned sugar cane plantation. Abstracts,. 2006 ;[citado 2023 set. 27 ] - A laser flash photolysis study on the photo-oxidation of milk whey proteins,small peptides and amino acids sensitized by riboflavin: a free radical mechanism
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