ESR spectroscopic properties of irradiated gum arabic (2013)
Fonte: Food Chemistry. Unidade: FFCLRP
Assuntos: RESSONÂNCIA PARAMAGNÉTICA DE SPIN, DOSIMETRIA, IRRADIAÇÃO DE ALIMENTOS
ABNT
LEONOR, S. J. et al. ESR spectroscopic properties of irradiated gum arabic. Food Chemistry, v. 141, n. 3, p. 1860-1864, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.04.095. Acesso em: 19 nov. 2024.APA
Leonor, S. J., Gómez, J. A., Kinoshita, A., Calandreli, I., Tfouni, E., & Baffa, O. (2013). ESR spectroscopic properties of irradiated gum arabic. Food Chemistry, 141( 3), 1860-1864. doi:10.1016/j.foodchem.2013.04.095NLM
Leonor SJ, Gómez JA, Kinoshita A, Calandreli I, Tfouni E, Baffa O. ESR spectroscopic properties of irradiated gum arabic [Internet]. Food Chemistry. 2013 ; 141( 3): 1860-1864.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1016/j.foodchem.2013.04.095Vancouver
Leonor SJ, Gómez JA, Kinoshita A, Calandreli I, Tfouni E, Baffa O. ESR spectroscopic properties of irradiated gum arabic [Internet]. Food Chemistry. 2013 ; 141( 3): 1860-1864.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1016/j.foodchem.2013.04.095