Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits (2022)
Source: Critical Reviews in Food Science and Nutrition. Unidade: FZEA
Subjects: QUÍMICA VERDE, COMPOSTOS FENÓLICOS, ESPECTROSCOPIA
ABNT
SANTOS, Yves José de Souza et al. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. Critical Reviews in Food Science and Nutrition, 2022Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2128036. Acesso em: 28 ago. 2024.APA
Santos, Y. J. de S., Malegori, C., Colnago, L. A., & Vanin, F. M. (2022). Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. Critical Reviews in Food Science and Nutrition. doi:10.1080/10408398.2022.2128036NLM
Santos YJ de S, Malegori C, Colnago LA, Vanin FM. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ;[citado 2024 ago. 28 ] Available from: https://doi.org/10.1080/10408398.2022.2128036Vancouver
Santos YJ de S, Malegori C, Colnago LA, Vanin FM. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits [Internet]. Critical Reviews in Food Science and Nutrition. 2022 ;[citado 2024 ago. 28 ] Available from: https://doi.org/10.1080/10408398.2022.2128036