Total soluble phenolic compounds quantification is not as simple as it seems (2015)
- Authors:
- Autor USP: CORDENUNSI, BEATRIZ ROSANA - FCF
- Unidade: FCF
- DOI: 10.1007/s12161-014-9961-0
- Subjects: COMPOSTOS FENÓLICOS; ÁCIDOS ASCÓRBICOS; LARANJA; BANANA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Analytical Methods
- ISSN: 1936-9751
- Volume/Número/Paginação/Ano: v. 8, n. 4, p. 873-884, 2015
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CASTRO-ALVES, Victor Costa e CORDENUNSI-LYSENKO, Beatriz Rosana. Total soluble phenolic compounds quantification is not as simple as it seems. Food Analytical Methods, v. 8, n. 4, p. 873-884, 2015Tradução . . Disponível em: https://doi.org/10.1007/s12161-014-9961-0. Acesso em: 18 abr. 2024. -
APA
Castro-Alves, V. C., & Cordenunsi-Lysenko, B. R. (2015). Total soluble phenolic compounds quantification is not as simple as it seems. Food Analytical Methods, 8( 4), 873-884. doi:10.1007/s12161-014-9961-0 -
NLM
Castro-Alves VC, Cordenunsi-Lysenko BR. Total soluble phenolic compounds quantification is not as simple as it seems [Internet]. Food Analytical Methods. 2015 ; 8( 4): 873-884.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1007/s12161-014-9961-0 -
Vancouver
Castro-Alves VC, Cordenunsi-Lysenko BR. Total soluble phenolic compounds quantification is not as simple as it seems [Internet]. Food Analytical Methods. 2015 ; 8( 4): 873-884.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1007/s12161-014-9961-0 - Amadurecimento do mamão papaya: açucar e enzimas envolvidas
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Informações sobre o DOI: 10.1007/s12161-014-9961-0 (Fonte: oaDOI API)
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