Salamanca Neto, Carlos Alberto Rossi; Marcheafave, Gustavo G; Scremin, Jessica; Barbosa, Eduardo C. M; Camargo, Pedro Henrique Cury de 
; Dekker, Robert F. H; Scarmínio, Ieda Spacino; Dekker, Aneli M. Barbosa; Sartori, Elen Romão
Source: Food Chemistry. Unidade: IQ
Subjects: NANOPARTÍCULAS, VOLTAMETRIA
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ABNT
SALAMANCA NETO, Carlos Alberto Rossi et al. Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality. Food Chemistry, v. 315, p. 1-9 art. 126306, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126306. Acesso em: 23 maio 2024.APA
Salamanca Neto, C. A. R., Marcheafave, G. G., Scremin, J., Barbosa, E. C. M., Camargo, P. H. C. de, Dekker, R. F. H., et al. (2020). Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality. Food Chemistry, 315, 1-9 art. 126306. doi:10.1016/j.foodchem.2020.126306NLM
Salamanca Neto CAR, Marcheafave GG, Scremin J, Barbosa ECM, Camargo PHC de, Dekker RFH, Scarmínio IS, Dekker AMB, Sartori ER. Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality [Internet]. Food Chemistry. 2020 ; 315 1-9 art. 126306.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126306Vancouver
Salamanca Neto CAR, Marcheafave GG, Scremin J, Barbosa ECM, Camargo PHC de, Dekker RFH, Scarmínio IS, Dekker AMB, Sartori ER. Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality [Internet]. Food Chemistry. 2020 ; 315 1-9 art. 126306.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126306
