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Filtros : "ELETROFORESE" "Food Chemistry" Removidos: "AMINOÁCIDOS" "IPEN" Limpar

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  • Artigo de periodico

    Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry (2021)

    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

    Acesso à fonteDOIHow to cite
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    • ABNT

      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: 14 out. 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.2021.129902

    • NLM

      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 out. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129902

    • Vancouver

      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 out. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129902

  • Artigo de periodico

    Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography (2011)

    Peres, Renato Garcia; Tonin, Fernando Gustavo; Tavares, Marina Franco Maggi ; Rodriguez-Amaya, Délia B

    Source: Food Chemistry. Unidades: FZEA, IQ

    Subjects: ELETROFORESE, FLAVONÓIDES, CHÁ

    Acesso à fonteDOIHow to cite
    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: 14 out. 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.2010.12.104

    • NLM

      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 out. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.104

    • Vancouver

      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 out. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.104
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