A comparative study of the purification of betanin (2012)
Source: Food Chemistry. Unidades: FCF, IQ
Subjects: PIGMENTOS VEGETAIS, ESPECTROFOTOMETRIA
ABNT
GONÇALVES, Letícia Christina Pires et al. A comparative study of the purification of betanin. Food Chemistry, v. 131, n. 1, p. 231-238, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.08.067. Acesso em: 18 ago. 2024.APA
Gonçalves, L. C. P., Trassi, M. A. de S., Lopes, N. B., Dörr, F. A., Santos, M. T. dos, Baader, W. J., et al. (2012). A comparative study of the purification of betanin. Food Chemistry, 131( 1), 231-238. doi:10.1016/j.foodchem.2011.08.067NLM
Gonçalves LCP, Trassi MA de S, Lopes NB, Dörr FA, Santos MT dos, Baader WJ, Oliveira Junior VX, Bastos EL. A comparative study of the purification of betanin [Internet]. Food Chemistry. 2012 ; 131( 1): 231-238.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2011.08.067Vancouver
Gonçalves LCP, Trassi MA de S, Lopes NB, Dörr FA, Santos MT dos, Baader WJ, Oliveira Junior VX, Bastos EL. A comparative study of the purification of betanin [Internet]. Food Chemistry. 2012 ; 131( 1): 231-238.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2011.08.067