Fonte: Book of Abstracts. Nome do evento: Latin American Symposium on Biotechnology, Biomedical, Biopharmaceutical and Industrial Applications of Capillary Electrophoresis and Microchip Technology (LACE). Unidade: IQ
Assuntos: ELETROFORESE (MÉTODO DE SEPARAÇÃO), ADITIVOS ALIMENTARES (ANÁLISE), ANTIOXIDANTES
ABNT
JAGER, Alessandra Vincenzi e TAVARES, Marina Franco Maggi. Capillary electrophoresis applied to food science. Part III. Analysis of food additives and preservatives. 2004, Anais.. La Mancha: University of Castilla, 2004. . Acesso em: 23 ago. 2024.APA
Jager, A. V., & Tavares, M. F. M. (2004). Capillary electrophoresis applied to food science. Part III. Analysis of food additives and preservatives. In Book of Abstracts. La Mancha: University of Castilla.NLM
Jager AV, Tavares MFM. Capillary electrophoresis applied to food science. Part III. Analysis of food additives and preservatives. Book of Abstracts. 2004 ;[citado 2024 ago. 23 ]Vancouver
Jager AV, Tavares MFM. Capillary electrophoresis applied to food science. Part III. Analysis of food additives and preservatives. Book of Abstracts. 2004 ;[citado 2024 ago. 23 ]