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Autor:
Maciel JV; School of Chemical and Food, Federal University of Rio Grande, Av. Itália, km 8, P. O. Box 474, Rio Grande, 96203-900, RS, Brazil., da Silveira GD; Institute of Chemistry, State University of Campinas, R. Josué de Castro 126, Cidade Universitária, Campinas, 13083861, SP, Brazil., Durigon AMM; School of Chemical and Food, Federal University of Rio Grande, Av. Itália, km 8, P. O. Box 474, Rio Grande, 96203-900, RS, Brazil., Fatibello-Filho O; Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís km 235, P. O. Box 676, São Carlos, 13560-970, SP, Brazil., Dias D; School of Chemical and Food, Federal University of Rio Grande, Av. Itália, km 8, P. O. Box 474, Rio Grande, 96203-900, RS, Brazil. Electronic address: daianedias@furg.br.
Publikováno v:
Talanta [Talanta] 2022 Jan 01; Vol. 236, pp. 122881. Date of Electronic Publication: 2021 Sep 11.