Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography (2011)
- Authors:
- USP affiliated authors: TONIN, FERNANDO GUSTAVO - FZEA ; TAVARES, MARINA FRANCO MAGGI - IQ
- Unidades: FZEA; IQ
- DOI: 10.1016/j.foodchem.2010.12.104
- Subjects: ELETROFORESE; FLAVONÓIDES; CHÁ
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 127, n. 2, p. 651-655, 2011
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PERES, Renato Garcia et al. Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography. Food Chemistry, v. 127, n. 2, p. 651-655, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.12.104. Acesso em: 28 dez. 2025. -
APA
Peres, R. G., Tonin, F. G., Tavares, M. F. M., & Rodriguez-Amaya, D. B. (2011). Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography. Food Chemistry, 127( 2), 651-655. doi:10.1016/j.foodchem.2010.12.104 -
NLM
Peres RG, Tonin FG, Tavares MFM, Rodriguez-Amaya DB. Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography [Internet]. Food Chemistry. 2011 ; 127( 2): 651-655.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.104 -
Vancouver
Peres RG, Tonin FG, Tavares MFM, Rodriguez-Amaya DB. Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography [Internet]. Food Chemistry. 2011 ; 127( 2): 651-655.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.104 - Validation of a capillary electrophoretic method for the quantitative determination of alkaloids in Cinchona bark
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Informações sobre o DOI: 10.1016/j.foodchem.2010.12.104 (Fonte: oaDOI API)
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