Source: Food Chemistry. Unidade: FCFRP
Subjects: MERCÚRIO (ELEMENTO QUÍMICO) (ESPECIFICAÇÃO;CONCENTRAÇÃO), FRUTOS DO MAR (AMOSTRA), CROMATOGRAFIA LÍQUIDA, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BATISTA, Bruno Lemos et al. Mercury speciation in seafood samples by LC-ICP-MS with a rapid ultrasound-assisted extraction procedure: application to the determination of mercury in Brazilian seafood samples. Food Chemistry, v. 126, n. 4, p. 2000-2004, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.12.068. Acesso em: 02 jun. 2024.APA
Batista, B. L., Rodrigues, J. L., Souza, S. S. de, Souza, V. C. O., & Barbosa Júnior, F. (2011). Mercury speciation in seafood samples by LC-ICP-MS with a rapid ultrasound-assisted extraction procedure: application to the determination of mercury in Brazilian seafood samples. Food Chemistry, 126( 4), 2000-2004. doi:10.1016/j.foodchem.2010.12.068NLM
Batista BL, Rodrigues JL, Souza SS de, Souza VCO, Barbosa Júnior F. Mercury speciation in seafood samples by LC-ICP-MS with a rapid ultrasound-assisted extraction procedure: application to the determination of mercury in Brazilian seafood samples [Internet]. Food Chemistry. 2011 ; 126( 4): 2000-2004.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.068Vancouver
Batista BL, Rodrigues JL, Souza SS de, Souza VCO, Barbosa Júnior F. Mercury speciation in seafood samples by LC-ICP-MS with a rapid ultrasound-assisted extraction procedure: application to the determination of mercury in Brazilian seafood samples [Internet]. Food Chemistry. 2011 ; 126( 4): 2000-2004.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.068