Brisolari, André; Gonçalves, Débora 
Source: Chemosensors. Unidade: IFSC
Subjects: FILMES FINOS, CONSERVAÇÃO DE ALIMENTOS, SENSOR, ABACATE
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BRISOLARI, André e GONÇALVES, Débora. Immobilization of tyrosinase from avocado crude extract in polypyrrole films for inhibitive detection of benzoic acid. Chemosensors, v. 2, n. 3, p. 182-192, 2014Tradução . . Disponível em: https://doi.org/10.3390/chemosensors2030182. Acesso em: 28 nov. 2025.APA
Brisolari, A., & Gonçalves, D. (2014). Immobilization of tyrosinase from avocado crude extract in polypyrrole films for inhibitive detection of benzoic acid. Chemosensors, 2( 3), 182-192. doi:10.3390/chemosensors2030182NLM
Brisolari A, Gonçalves D. Immobilization of tyrosinase from avocado crude extract in polypyrrole films for inhibitive detection of benzoic acid [Internet]. Chemosensors. 2014 ; 2( 3): 182-192.[citado 2025 nov. 28 ] Available from: https://doi.org/10.3390/chemosensors2030182Vancouver
Brisolari A, Gonçalves D. Immobilization of tyrosinase from avocado crude extract in polypyrrole films for inhibitive detection of benzoic acid [Internet]. Chemosensors. 2014 ; 2( 3): 182-192.[citado 2025 nov. 28 ] Available from: https://doi.org/10.3390/chemosensors2030182
