A greener and faster approach for determination of phenolic compounds by smartphone-based colorimetry (2021)
- Authors:
- USP affiliated authors: ROCHA, FABIO RODRIGO PIOVEZANI - CENA ; MARTINS, LUIS CLAUDIO - CENA ; SILVA, ANNA FLAVIA DE SOUZA - CENA ; MORAES, LIZ MARY BUENO DE - CENA ; GONÇALVES, ISABELA CAMARGO - CENA
- Unidade: CENA
- DOI: 10.3390/foods_2020-07655
- Subjects: ANTIOXIDANTES; TECNOLOGIA DE MICRO-ONDAS; IMAGEM DIGITAL; ACEROLA; CEREJA; COMPOSTOS FENÓLICOS
- Keywords: Antioxidantes; Extração assistida por micro-ondas; Imagens digitais; Cereja de acerola
- Language: Inglês
- Imprenta:
- Source:
- Título: Proceedings
- ISSN: 2504-3900
- Volume/Número/Paginação/Ano: v. 70, n. 20, p. 1-5, 2021
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: cc-by
-
ABNT
MARTINS, Luís Cláudio et al. A greener and faster approach for determination of phenolic compounds by smartphone-based colorimetry. Proceedings, v. 70, n. 20, p. 1-5, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods_2020-07655. Acesso em: 29 dez. 2025. -
APA
Martins, L. C., Silva, A. F. de S., Moraes, L. M. B. de, Gonçalves, I. C., Godoy, B. B. R. de, & Rocha, F. R. P. (2021). A greener and faster approach for determination of phenolic compounds by smartphone-based colorimetry. Proceedings, 70( 20), 1-5. doi:10.3390/foods_2020-07655 -
NLM
Martins LC, Silva AF de S, Moraes LMB de, Gonçalves IC, Godoy BBR de, Rocha FRP. A greener and faster approach for determination of phenolic compounds by smartphone-based colorimetry [Internet]. Proceedings. 2021 ; 70( 20): 1-5.[citado 2025 dez. 29 ] Available from: https://doi.org/10.3390/foods_2020-07655 -
Vancouver
Martins LC, Silva AF de S, Moraes LMB de, Gonçalves IC, Godoy BBR de, Rocha FRP. A greener and faster approach for determination of phenolic compounds by smartphone-based colorimetry [Internet]. Proceedings. 2021 ; 70( 20): 1-5.[citado 2025 dez. 29 ] Available from: https://doi.org/10.3390/foods_2020-07655 - Can minerals be used as a tool to classify cinnamon samples?
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Informações sobre o DOI: 10.3390/foods_2020-07655 (Fonte: oaDOI API)
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