Source: Food Chemistry. Unidade: IQ
Subjects: CROMATOGRAFIA LÍQUIDA, MORANGO, ANTIOXIDANTES
ABNT
CANUTO, Gisele André Baptista et al. Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power. Food Chemistry, v. 192, p. 566-574, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.06.095. Acesso em: 18 out. 2024.APA
Canuto, G. A. B., Oliveira, D. R., Conceição, L. S. M. da, Farah, J. P. S., & Tavares, M. F. M. (2015). Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power. Food Chemistry, 192, 566-574. doi:10.1016/j.foodchem.2015.06.095NLM
Canuto GAB, Oliveira DR, Conceição LSM da, Farah JPS, Tavares MFM. Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power [Internet]. Food Chemistry. 2015 ; 192 566-574.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2015.06.095Vancouver
Canuto GAB, Oliveira DR, Conceição LSM da, Farah JPS, Tavares MFM. Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power [Internet]. Food Chemistry. 2015 ; 192 566-574.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2015.06.095