Reactivity of beer bitter acids toward the 1-hydroxyyethyl radical as probed by spin-trapping electro paramagnetic resonance (EPR) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS) (2011)
- Authors:
- Autor USP: CARDOSO, DANIEL RODRIGUES - IQSC
- Unidade: IQSC
- DOI: 10.1021/jf104797d
- Subjects: QUÍMICA INORGÂNICA; CERVEJA
- Language: Inglês
- Imprenta:
- Publisher place: Washington
- Date published: 2011
- Source:
- Título do periódico: Journal of Agricultural and Food Chemistry
- ISSN: 0021-8561
- Volume/Número/Paginação/Ano: v. 59, n. 8, p. 4183-4191, 2011
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ALMEIDA, Natália Ellen Castilho de et al. Reactivity of beer bitter acids toward the 1-hydroxyyethyl radical as probed by spin-trapping electro paramagnetic resonance (EPR) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS). Journal of Agricultural and Food Chemistry, v. 59, n. 8, p. 4183-4191, 2011Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf104797d. Acesso em: 02 ago. 2024. -
APA
Almeida, N. E. C. de, Homem de Mello, P., De Keukeleire, D., & Cardoso, D. R. (2011). Reactivity of beer bitter acids toward the 1-hydroxyyethyl radical as probed by spin-trapping electro paramagnetic resonance (EPR) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS). Journal of Agricultural and Food Chemistry, 59( 8), 4183-4191. doi:10.1021/jf104797d -
NLM
Almeida NEC de, Homem de Mello P, De Keukeleire D, Cardoso DR. Reactivity of beer bitter acids toward the 1-hydroxyyethyl radical as probed by spin-trapping electro paramagnetic resonance (EPR) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS) [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 8): 4183-4191.[citado 2024 ago. 02 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf104797d -
Vancouver
Almeida NEC de, Homem de Mello P, De Keukeleire D, Cardoso DR. Reactivity of beer bitter acids toward the 1-hydroxyyethyl radical as probed by spin-trapping electro paramagnetic resonance (EPR) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS) [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 8): 4183-4191.[citado 2024 ago. 02 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf104797d - Reatividade dos iso-'alfa'-ácidos de gosto amargo da cerveja frente ao radical DPPH
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Informações sobre o DOI: 10.1021/jf104797d (Fonte: oaDOI API)
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