Buchumschlag

Variability levels of selected amino acids among mandarins produced in Uruguay

Fuente: Redalyc

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Bibliographische Detailangaben
1. Verfasser:	Sofía Rezende
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Universidade Estadual Paulista Júlio de Mesquita Filho 2021
Schlagworte:	Química Mandarins amino acids nutraceuticals mass spectrometry high performance liquid chromatography
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