Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS (2016)
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: RESÍDUOS AGRÍCOLAS, INDÚSTRIA DE BEBIDAS, CERVEJA, FLAVONOIDES, FOLHAS (PLANTAS), TECNOLOGIA DE ALIMENTOS
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MUNEKATA, Paulo Eduardo Sichetti et al. Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS. LWT - Food Science and Technology, v. 68, p. 52-58, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.11.017. Acesso em: 02 nov. 2024.APA
Munekata, P. E. S., Franco, D., Trindade, M. A., & Lorenzo Rodríguez, J. M. (2016). Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS. LWT - Food Science and Technology, 68, 52-58. doi:10.1016/j.lwt.2015.11.017NLM
Munekata PES, Franco D, Trindade MA, Lorenzo Rodríguez JM. Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS [Internet]. LWT - Food Science and Technology. 2016 ; 68 52-58.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2015.11.017Vancouver
Munekata PES, Franco D, Trindade MA, Lorenzo Rodríguez JM. Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS [Internet]. LWT - Food Science and Technology. 2016 ; 68 52-58.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.lwt.2015.11.017
