Fernanda Negrão | SLACA 2019 | Galoá Proceedings

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

Fernanda Negrão

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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)

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Co-authors (3)