Excited state reactivity of trigonal and tetrahedral arylboron compounds as revealed by dft, steady-state spectroscopic and ultrafast transient absorption studies (2015)
- Authors:
- Autor USP: CARDOSO, DANIEL RODRIGUES - IQSC
- Unidade: IQSC
- Subjects: FOTOQUÍMICA; FOTOBIOLOGIA
- Language: Inglês
- Imprenta:
- Conference titles: ELAFOT - Encontro Latino-americano de Fotoquímica e Fotobiologia
-
ABNT
SANTOS, Willy G et al. Excited state reactivity of trigonal and tetrahedral arylboron compounds as revealed by dft, steady-state spectroscopic and ultrafast transient absorption studies. 2015, Anais.. Maresias: Instituto de Química de São Carlos, Universidade de São Paulo, 2015. Disponível em: https://repositorio.usp.br/directbitstream/151d7f1f-20d2-4ba5-852a-3bd9e2dfcff2/P15779.pdf. Acesso em: 29 dez. 2025. -
APA
Santos, W. G., Pina, J., Burrows, H. D., & Cardoso, D. R. (2015). Excited state reactivity of trigonal and tetrahedral arylboron compounds as revealed by dft, steady-state spectroscopic and ultrafast transient absorption studies. In . Maresias: Instituto de Química de São Carlos, Universidade de São Paulo. Recuperado de https://repositorio.usp.br/directbitstream/151d7f1f-20d2-4ba5-852a-3bd9e2dfcff2/P15779.pdf -
NLM
Santos WG, Pina J, Burrows HD, Cardoso DR. Excited state reactivity of trigonal and tetrahedral arylboron compounds as revealed by dft, steady-state spectroscopic and ultrafast transient absorption studies [Internet]. 2015 ;[citado 2025 dez. 29 ] Available from: https://repositorio.usp.br/directbitstream/151d7f1f-20d2-4ba5-852a-3bd9e2dfcff2/P15779.pdf -
Vancouver
Santos WG, Pina J, Burrows HD, Cardoso DR. Excited state reactivity of trigonal and tetrahedral arylboron compounds as revealed by dft, steady-state spectroscopic and ultrafast transient absorption studies [Internet]. 2015 ;[citado 2025 dez. 29 ] Available from: https://repositorio.usp.br/directbitstream/151d7f1f-20d2-4ba5-852a-3bd9e2dfcff2/P15779.pdf - Aspectos da interação entre compostos fenólicos e proteinas do soro do leite e a sua influência na atividade antioxidante do produto
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