Peres, Renato Garcia; Tonin, Fernando Gustavo; Tavares, Marina Franco Maggi 
; Rodriguez-Amaya, Délia B
Source: Food Chemistry. Unidades: FZEA, IQ
Subjects: ELETROFORESE, FLAVONÓIDES, CHÁ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 16 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. 16 ] 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. 16 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.104
