Fonte: Food Chemistry. Unidade: FCFRP
Assuntos: ESPECTROMETRIA DE MASSAS, TOXICOLOGIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS
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NARDI, Elene P. et al. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples. Food Chemistry, v. 112, p. 727-732, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.06.010. Acesso em: 08 out. 2024.APA
Nardi, E. P., Evangelista, F. S., Tormen, L., Sain´tPierre, T. D., Curtius, A. J., Souza, S. S. de, & Barbosa Júnior, F. (2009). The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples. Food Chemistry, 112, 727-732. doi:10.1016/j.foodchem.2008.06.010NLM
Nardi EP, Evangelista FS, Tormen L, Sain´tPierre TD, Curtius AJ, Souza SS de, Barbosa Júnior F. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples [Internet]. Food Chemistry. 2009 ; 112 727-732.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.06.010Vancouver
Nardi EP, Evangelista FS, Tormen L, Sain´tPierre TD, Curtius AJ, Souza SS de, Barbosa Júnior F. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples [Internet]. Food Chemistry. 2009 ; 112 727-732.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.06.010
