Perez, Mary Ângela Favaro; Daniel, Daniela 
; Padula, Marisa ; Lago, Claudimir Lucio do ; Bottoli, Carla Beatriz Grespan
Source: Food Chemistry. Unidade: IQ
Subjects: AMINAS (COMPOSTOS ORGÂNICOS), ELETROFORESE, UTENSÍLIOS DOMÉSTICOS, ESPECTROMETRIA DE MASSAS
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PEREZ, Mary Ângela Favaro et al. Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry. Food Chemistry, v. 362, p. 1-11 art. 129902, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129902. Acesso em: 01 nov. 2024.APA
Perez, M. Â. F., Daniel, D., Padula, M., Lago, C. L. do, & Bottoli, C. B. G. (2021). Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry. Food Chemistry, 362, 1-11 art. 129902. doi:10.1016/j.foodchem.2021.129902NLM
Perez MÂF, Daniel D, Padula M, Lago CL do, Bottoli CBG. Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry [Internet]. Food Chemistry. 2021 ; 362 1-11 art. 129902.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129902Vancouver
Perez MÂF, Daniel D, Padula M, Lago CL do, Bottoli CBG. Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry [Internet]. Food Chemistry. 2021 ; 362 1-11 art. 129902.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129902
