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  • Source: Journal of Electroanalytical Chemistry. Unidade: IQSC

    Subjects: AMINAS, CATECOLAMINAS

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    • ABNT

      MARTIN, Cibely Silva et al. Influence of the supramolecular arrangement of iron phthalocyanine thin films on catecholamine oxidation. Journal of Electroanalytical Chemistry, v. 836, p. 7-15, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jelechem.2019.01.029. Acesso em: 25 jun. 2025.
    • APA

      Martin, C. S., Alessio, P., Crespilho, F. N., Brett, C. M. A., & Constantino, C. J. L. (2019). Influence of the supramolecular arrangement of iron phthalocyanine thin films on catecholamine oxidation. Journal of Electroanalytical Chemistry, 836, 7-15. doi:10.1016/j.jelechem.2019.01.029
    • NLM

      Martin CS, Alessio P, Crespilho FN, Brett CMA, Constantino CJL. Influence of the supramolecular arrangement of iron phthalocyanine thin films on catecholamine oxidation [Internet]. Journal of Electroanalytical Chemistry. 2019 ;836 7-15.[citado 2025 jun. 25 ] Available from: https://doi.org/10.1016/j.jelechem.2019.01.029
    • Vancouver

      Martin CS, Alessio P, Crespilho FN, Brett CMA, Constantino CJL. Influence of the supramolecular arrangement of iron phthalocyanine thin films on catecholamine oxidation [Internet]. Journal of Electroanalytical Chemistry. 2019 ;836 7-15.[citado 2025 jun. 25 ] Available from: https://doi.org/10.1016/j.jelechem.2019.01.029
  • Source: Journal of Nanoscience and Nanotechnology. Unidade: IQSC

    Subjects: NANOCIÊNCIA, NANOTECNOLOGIA

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    • ABNT

      MARTIN, Cibely Silva et al. Supramolecular Arrangement of Iron Phthalocyanine in Langmuir-Schaefer and Electrodeposited Thin Films. Journal of Nanoscience and Nanotechnology, v. 18, n. 5, p. 3206-3217, 2018Tradução . . Disponível em: https://doi.org/10.1166/jnn.2018.14623. Acesso em: 25 jun. 2025.
    • APA

      Martin, C. S., Alessio, P., Crespilho, F. N., & Constantino, C. J. L. (2018). Supramolecular Arrangement of Iron Phthalocyanine in Langmuir-Schaefer and Electrodeposited Thin Films. Journal of Nanoscience and Nanotechnology, 18( 5), 3206-3217. doi:10.1166/jnn.2018.14623
    • NLM

      Martin CS, Alessio P, Crespilho FN, Constantino CJL. Supramolecular Arrangement of Iron Phthalocyanine in Langmuir-Schaefer and Electrodeposited Thin Films [Internet]. Journal of Nanoscience and Nanotechnology. 2018 ; 18( 5): 3206-3217.[citado 2025 jun. 25 ] Available from: https://doi.org/10.1166/jnn.2018.14623
    • Vancouver

      Martin CS, Alessio P, Crespilho FN, Constantino CJL. Supramolecular Arrangement of Iron Phthalocyanine in Langmuir-Schaefer and Electrodeposited Thin Films [Internet]. Journal of Nanoscience and Nanotechnology. 2018 ; 18( 5): 3206-3217.[citado 2025 jun. 25 ] Available from: https://doi.org/10.1166/jnn.2018.14623
  • Source: Journal of Food Science. Unidade: ICMC

    Subjects: COMPUTAÇÃO GRÁFICA, ANTIOXIDANTES, CHÁ, VOLTAMETRIA

    Acesso à fonteDOIHow to cite
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    • ABNT

      MAXIMINO, Mateus Dassie et al. Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples. Journal of Food Science, v. 81, n. 10, p. C2344-C2351, 2016Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13394. Acesso em: 25 jun. 2025.
    • APA

      Maximino, M. D., Martin, C. S., Paulovich, F. V., & Alessio, P. (2016). Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples. Journal of Food Science, 81( 10), C2344-C2351. doi:10.1111/1750-3841.13394
    • NLM

      Maximino MD, Martin CS, Paulovich FV, Alessio P. Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples [Internet]. Journal of Food Science. 2016 ; 81( 10): C2344-C2351.[citado 2025 jun. 25 ] Available from: https://doi.org/10.1111/1750-3841.13394
    • Vancouver

      Maximino MD, Martin CS, Paulovich FV, Alessio P. Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples [Internet]. Journal of Food Science. 2016 ; 81( 10): C2344-C2351.[citado 2025 jun. 25 ] Available from: https://doi.org/10.1111/1750-3841.13394

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