Source: Food Chemistry. Unidade: IQ
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LEE, Gina et al. The reduction of 'CU'(II)/neocuproine complexes by some polyphenols: Total polyphenols determination in wine samples. Food Chemistry, v. 126, n. 2, p. 679-686, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.food.chem.2010.11.020. Acesso em: 17 nov. 2024.APA
Lee, G., Rossi, M. V., Coichev, N., & Moya, H. D. (2011). The reduction of 'CU'(II)/neocuproine complexes by some polyphenols: Total polyphenols determination in wine samples. Food Chemistry, 126( 2), 679-686. doi:10.1016/j.food.chem.2010.11.020NLM
Lee G, Rossi MV, Coichev N, Moya HD. The reduction of 'CU'(II)/neocuproine complexes by some polyphenols: Total polyphenols determination in wine samples [Internet]. Food Chemistry. 2011 ; 126( 2): 679-686.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.food.chem.2010.11.020Vancouver
Lee G, Rossi MV, Coichev N, Moya HD. The reduction of 'CU'(II)/neocuproine complexes by some polyphenols: Total polyphenols determination in wine samples [Internet]. Food Chemistry. 2011 ; 126( 2): 679-686.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.food.chem.2010.11.020
