Chemometrics applied to 1H NMR and UV–Vis spectroscopy as a way to evaluate solid-liquid extraction of leaves of artichoke (2022)
- Authors:
- USP affiliated authors: VIEIRA, PAULO CEZAR - FCFRP ; SILVA, AIRTON DAMASCENO - FCFRP
- Unidade: FCFRP
- DOI: 10.1016/j.foodchem.2021.131979
- Subjects: QUIMIOMETRIA; EXTRATOS (FORMAS FARMACÊUTICAS); FOLHAS (PLANTAS); ESPECTROSCOPIA DE RESSONÂNCIA MAGNÉTICA NUCLEAR
- Keywords: Artichoke; Solid-liquid extraction; Cynaropicrin; Chemometrics
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 377, art. 131979, 2022
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
BOFFO, Elisangela Fabiana et al. Chemometrics applied to 1H NMR and UV–Vis spectroscopy as a way to evaluate solid-liquid extraction of leaves of artichoke. Food Chemistry, v. 377, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.131979. Acesso em: 25 jan. 2026. -
APA
Boffo, E. F., Melo, K. S. de, Shiromoto, M. O., Silva, A. D., Vieira, P. C., & Ambrozin, A. R. P. (2022). Chemometrics applied to 1H NMR and UV–Vis spectroscopy as a way to evaluate solid-liquid extraction of leaves of artichoke. Food Chemistry, 377. doi:10.1016/j.foodchem.2021.131979 -
NLM
Boffo EF, Melo KS de, Shiromoto MO, Silva AD, Vieira PC, Ambrozin ARP. Chemometrics applied to 1H NMR and UV–Vis spectroscopy as a way to evaluate solid-liquid extraction of leaves of artichoke [Internet]. Food Chemistry. 2022 ; 377[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.foodchem.2021.131979 -
Vancouver
Boffo EF, Melo KS de, Shiromoto MO, Silva AD, Vieira PC, Ambrozin ARP. Chemometrics applied to 1H NMR and UV–Vis spectroscopy as a way to evaluate solid-liquid extraction of leaves of artichoke [Internet]. Food Chemistry. 2022 ; 377[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.foodchem.2021.131979 - Fungal cultivars of higher attine ants promote escovopsis chemotropism
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Informações sobre o DOI: 10.1016/j.foodchem.2021.131979 (Fonte: oaDOI API)
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