Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits (2022)
Santos, Yves José de Souza; Malegori, C; Colnago, L A; Vanin, Fernanda Maria 
Source: Critical Reviews in Food Science and Nutrition. Unidade: FZEA
Subjects: QUÍMICA VERDE, COMPOSTOS FENÓLICOS, ESPECTROSCOPIA
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SANTOS, Yves José de Souza et al. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. Critical Reviews in Food Science and Nutrition, 2022Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2128036. Acesso em: 21 jan. 2026.APA
Santos, Y. J. de S., Malegori, C., Colnago, L. A., & Vanin, F. M. (2022). Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. Critical Reviews in Food Science and Nutrition. doi:10.1080/10408398.2022.2128036NLM
Santos YJ de S, Malegori C, Colnago LA, Vanin FM. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ;[citado 2026 jan. 21 ] Available from: https://doi.org/10.1080/10408398.2022.2128036Vancouver
Santos YJ de S, Malegori C, Colnago LA, Vanin FM. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ;[citado 2026 jan. 21 ] Available from: https://doi.org/10.1080/10408398.2022.2128036
