Fernanda Negrão | SLACA | Galoá Proceedings

ThoMSon Mass Spectrometry Laboratory / Institute of Chemistry / University of Campinas

Fernanda Negrão

Papers (1)

CHARACTERIZATION OF PRATO CHEESE RIPENING BY MASS SPECTROMETRY AND CAPILLARY ELECTROPHORESIS
Debora Parra Baptista Freitas ¹
Fernanda Negrão ²
Marcos Nogueira Eberlin ²
Mirna Lucia Gigante ¹
¹ Department of Food Technology / School of Food Engineering / University of Campinas
² ThoMSon Mass Spectrometry Laboratory / Institute of Chemistry / University of Campinas
vol. 4, 2019 -
112697

2. Chemical and physicochemical characterization of food (FQ)

Pôster

Co-authors (3)