Source: Program and Abstracts. Conference titles: Brazilian Meeting on Chemistry of Foods and Beverages. Unidade: IQSC
Assunto: QUÍMICA
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CARDOSO, Daniel Rodrigues et al. Deactivation of Triplet-Excited Riboflavin by purine derivatives: An important role of uric acid in light-induced oxidation of milk sensitized by Riboflavin. 2004, Anais.. São Carlos: IQSC, 2004. . Acesso em: 21 maio 2024.APA
Cardoso, D. R., Mello, P. H. de, Olsen, K., Silva, A. B. F. da, Franco, D. W., & Skibsted, L. H. (2004). Deactivation of Triplet-Excited Riboflavin by purine derivatives: An important role of uric acid in light-induced oxidation of milk sensitized by Riboflavin. In Program and Abstracts. São Carlos: IQSC.NLM
Cardoso DR, Mello PH de, Olsen K, Silva ABF da, Franco DW, Skibsted LH. Deactivation of Triplet-Excited Riboflavin by purine derivatives: An important role of uric acid in light-induced oxidation of milk sensitized by Riboflavin. Program and Abstracts. 2004 ;[citado 2024 maio 21 ]Vancouver
Cardoso DR, Mello PH de, Olsen K, Silva ABF da, Franco DW, Skibsted LH. Deactivation of Triplet-Excited Riboflavin by purine derivatives: An important role of uric acid in light-induced oxidation of milk sensitized by Riboflavin. Program and Abstracts. 2004 ;[citado 2024 maio 21 ]