Peres, Renato Garcia; Tonin, Fernando Gustavo; Tavares, Marina Franco Maggi 
; Rodriguez-Amaya, Délia B
Source: Food Chemistry. Unidades: FZEA, IQ
Subjects: ELETROFORESE, FLAVONÓIDES, CHÁ
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ABNT
PERES, Renato Garcia et al. Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography. Food Chemistry, v. 127, n. 2, p. 651-655, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.12.104. Acesso em: 10 nov. 2024.APA
Peres, R. G., Tonin, F. G., Tavares, M. F. M., & Rodriguez-Amaya, D. B. (2011). Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography. Food Chemistry, 127( 2), 651-655. doi:10.1016/j.foodchem.2010.12.104NLM
Peres RG, Tonin FG, Tavares MFM, Rodriguez-Amaya DB. Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography [Internet]. Food Chemistry. 2011 ; 127( 2): 651-655.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.104Vancouver
Peres RG, Tonin FG, Tavares MFM, Rodriguez-Amaya DB. Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography [Internet]. Food Chemistry. 2011 ; 127( 2): 651-655.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.104
