Determination and Evaluation of the Mineral Composition of Chinese Cabbage (Beta vulgaris) View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2011-12

AUTHORS

Ana Maria P. dos Santos, Adriana Caires Oliveira, Anderson Santos Souza, Robson Mota de Jesus, Sérgio L. C. Ferreira

ABSTRACT

Inductively coupled plasma optical emission spectrometry was used to determine the elements present in Chinese cabbage (Beta vulgaris). The accuracy of the method was confirmed by analysis of a certified reference material of spinach leaves. The study involved 57 samples that were collected in 13 Brazilian cities. Average concentrations of elements found per gram of Chinese cabbage were as follows: 3.44 mg g−1 sodium, 5.09 mg g−1 potassium, 1.25 mg g−1 phosphorous, 0.85 mg g−1 calcium, 0.49 mg g−1 magnesium, 2.79 μg g−1 manganese, 9.50 μg g−1 iron, 0.74 μg g−1 copper, 14.28 μg g−1 zinc, and 6.44 μg g−1 strontium. Principal component analysis and hierarchical cluster analysis demonstrated that there is no systematic difference in the mineral composition between the cabbage samples that were analyzed. More... »

PAGES

567-573

Journal

TITLE

Food Analytical Methods

ISSUE

4

VOLUME

4

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s12161-011-9205-5

DOI

http://dx.doi.org/10.1007/s12161-011-9205-5

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1034444645


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0301", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Analytical Chemistry", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/03", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Federal University of Bahia", 
          "id": "https://www.grid.ac/institutes/grid.8399.b", 
          "name": [
            "Instituto de Qu\u00edmica, Grupo de Pesquisa em Qu\u00edmica e Quimiometria, Universidade Federal da Bahia, Campus Ondina, Salvador, CEP: 41.195.001, Bahia, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "dos Santos", 
        "givenName": "Ana Maria P.", 
        "id": "sg:person.016177161316.58", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.016177161316.58"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Federal University of Bahia", 
          "id": "https://www.grid.ac/institutes/grid.8399.b", 
          "name": [
            "Instituto de Qu\u00edmica, Grupo de Pesquisa em Qu\u00edmica e Quimiometria, Universidade Federal da Bahia, Campus Ondina, Salvador, CEP: 41.195.001, Bahia, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Oliveira", 
        "givenName": "Adriana Caires", 
        "id": "sg:person.0731133636.06", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0731133636.06"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Federal University of Bahia", 
          "id": "https://www.grid.ac/institutes/grid.8399.b", 
          "name": [
            "Universidade Federal da Bahia, Campus de Vitoria da Conquista, CEP: 40.000.000, Bahia, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Souza", 
        "givenName": "Anderson Santos", 
        "id": "sg:person.01103605725.84", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01103605725.84"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Federal University of Bahia", 
          "id": "https://www.grid.ac/institutes/grid.8399.b", 
          "name": [
            "Instituto de Qu\u00edmica, Grupo de Pesquisa em Qu\u00edmica e Quimiometria, Universidade Federal da Bahia, Campus Ondina, Salvador, CEP: 41.195.001, Bahia, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "de Jesus", 
        "givenName": "Robson Mota", 
        "id": "sg:person.01260120456.14", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01260120456.14"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Federal University of Bahia", 
          "id": "https://www.grid.ac/institutes/grid.8399.b", 
          "name": [
            "Instituto de Qu\u00edmica, Grupo de Pesquisa em Qu\u00edmica e Quimiometria, Universidade Federal da Bahia, Campus Ondina, Salvador, CEP: 41.195.001, Bahia, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Ferreira", 
        "givenName": "S\u00e9rgio L. C.", 
        "id": "sg:person.07552637572.45", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.07552637572.45"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/j.talanta.2010.02.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002452777"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.microc.2009.12.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1003594495"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2007.06.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1003960423"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.microc.2010.06.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006439151"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jhazmat.2008.12.053", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006579430"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2009.07.022", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008403537"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0889-1575(03)00057-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009389184"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0889-1575(03)00057-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009389184"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.aca.2004.09.091", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010702775"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12161-008-9049-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013219222", 
          "https://doi.org/10.1007/s12161-008-9049-9"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12161-009-9107-y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013324551", 
          "https://doi.org/10.1007/s12161-009-9107-y"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12161-009-9107-y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013324551", 
          "https://doi.org/10.1007/s12161-009-9107-y"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.aca.2010.04.052", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016083691"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12011-009-8469-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016598968", 
          "https://doi.org/10.1007/s12011-009-8469-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12011-009-8469-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016598968", 
          "https://doi.org/10.1007/s12011-009-8469-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.aca.2009.11.060", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018811742"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12011-008-8260-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1021484199", 
          "https://doi.org/10.1007/s12011-008-8260-2"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2006.08.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024780756"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12161-008-9059-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025803920", 
          "https://doi.org/10.1007/s12161-008-9059-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.microc.2010.01.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026535551"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.talanta.2009.07.054", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032153463"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12011-009-8449-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044047404", 
          "https://doi.org/10.1007/s12011-009-8449-z"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12011-009-8449-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044047404", 
          "https://doi.org/10.1007/s12011-009-8449-z"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12011-010-8627-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046864390", 
          "https://doi.org/10.1007/s12011-010-8627-z"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s12011-010-8627-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046864390", 
          "https://doi.org/10.1007/s12011-010-8627-z"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2011-12", 
    "datePublishedReg": "2011-12-01", 
    "description": "Inductively coupled plasma optical emission spectrometry was used to determine the elements present in Chinese cabbage (Beta vulgaris). The accuracy of the method was confirmed by analysis of a certified reference material of spinach leaves. The study involved 57 samples that were collected in 13 Brazilian cities. Average concentrations of elements found per gram of Chinese cabbage were as follows: 3.44 mg g\u22121 sodium, 5.09 mg g\u22121 potassium, 1.25 mg g\u22121 phosphorous, 0.85 mg g\u22121 calcium, 0.49 mg g\u22121 magnesium, 2.79 \u03bcg g\u22121 manganese, 9.50 \u03bcg g\u22121 iron, 0.74 \u03bcg g\u22121 copper, 14.28 \u03bcg g\u22121 zinc, and 6.44 \u03bcg g\u22121 strontium. Principal component analysis and hierarchical cluster analysis demonstrated that there is no systematic difference in the mineral composition between the cabbage samples that were analyzed.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s12161-011-9205-5", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1045662", 
        "issn": [
          "1936-9751", 
          "1936-976X"
        ], 
        "name": "Food Analytical Methods", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "4", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "4"
      }
    ], 
    "name": "Determination and Evaluation of the Mineral Composition of Chinese Cabbage (Beta vulgaris)", 
    "pagination": "567-573", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "a4149a7a0cb809ce4263fe8aa2355849521efa48e5bc702fe0ea492913e1717a"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s12161-011-9205-5"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1034444645"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s12161-011-9205-5", 
      "https://app.dimensions.ai/details/publication/pub.1034444645"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T01:10", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8697_00000523.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs12161-011-9205-5"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s12161-011-9205-5'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s12161-011-9205-5'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s12161-011-9205-5'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s12161-011-9205-5'


 

This table displays all metadata directly associated to this object as RDF triples.

157 TRIPLES      21 PREDICATES      47 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s12161-011-9205-5 schema:about anzsrc-for:03
2 anzsrc-for:0301
3 schema:author Nfdf01f56c88d46439ae33a0e68a46501
4 schema:citation sg:pub.10.1007/s12011-008-8260-2
5 sg:pub.10.1007/s12011-009-8449-z
6 sg:pub.10.1007/s12011-009-8469-8
7 sg:pub.10.1007/s12011-010-8627-z
8 sg:pub.10.1007/s12161-008-9049-9
9 sg:pub.10.1007/s12161-008-9059-7
10 sg:pub.10.1007/s12161-009-9107-y
11 https://doi.org/10.1016/j.aca.2004.09.091
12 https://doi.org/10.1016/j.aca.2009.11.060
13 https://doi.org/10.1016/j.aca.2010.04.052
14 https://doi.org/10.1016/j.foodchem.2006.08.002
15 https://doi.org/10.1016/j.foodchem.2007.06.005
16 https://doi.org/10.1016/j.foodchem.2009.07.022
17 https://doi.org/10.1016/j.jhazmat.2008.12.053
18 https://doi.org/10.1016/j.microc.2009.12.003
19 https://doi.org/10.1016/j.microc.2010.01.010
20 https://doi.org/10.1016/j.microc.2010.06.006
21 https://doi.org/10.1016/j.talanta.2009.07.054
22 https://doi.org/10.1016/j.talanta.2010.02.006
23 https://doi.org/10.1016/s0889-1575(03)00057-7
24 schema:datePublished 2011-12
25 schema:datePublishedReg 2011-12-01
26 schema:description Inductively coupled plasma optical emission spectrometry was used to determine the elements present in Chinese cabbage (Beta vulgaris). The accuracy of the method was confirmed by analysis of a certified reference material of spinach leaves. The study involved 57 samples that were collected in 13 Brazilian cities. Average concentrations of elements found per gram of Chinese cabbage were as follows: 3.44 mg g−1 sodium, 5.09 mg g−1 potassium, 1.25 mg g−1 phosphorous, 0.85 mg g−1 calcium, 0.49 mg g−1 magnesium, 2.79 μg g−1 manganese, 9.50 μg g−1 iron, 0.74 μg g−1 copper, 14.28 μg g−1 zinc, and 6.44 μg g−1 strontium. Principal component analysis and hierarchical cluster analysis demonstrated that there is no systematic difference in the mineral composition between the cabbage samples that were analyzed.
27 schema:genre research_article
28 schema:inLanguage en
29 schema:isAccessibleForFree false
30 schema:isPartOf N978253df9bf14d4f8efdc277befd7d74
31 Nd2f700fd51f14fc8b58177842fde8ac1
32 sg:journal.1045662
33 schema:name Determination and Evaluation of the Mineral Composition of Chinese Cabbage (Beta vulgaris)
34 schema:pagination 567-573
35 schema:productId N44cc57ec2ca1419fb211aca933f3ca2f
36 N920ec30c636c49a4bf891c8859b623c2
37 Nff4504f95a6c477796b3b86179bae098
38 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034444645
39 https://doi.org/10.1007/s12161-011-9205-5
40 schema:sdDatePublished 2019-04-11T01:10
41 schema:sdLicense https://scigraph.springernature.com/explorer/license/
42 schema:sdPublisher N825396217caf4dcca2565baa86a45d56
43 schema:url http://link.springer.com/10.1007%2Fs12161-011-9205-5
44 sgo:license sg:explorer/license/
45 sgo:sdDataset articles
46 rdf:type schema:ScholarlyArticle
47 N222a4daae0764fd19b2e77a967b7a60f rdf:first sg:person.0731133636.06
48 rdf:rest Nd3afa134b84b40eca5acd30db676aea8
49 N44cc57ec2ca1419fb211aca933f3ca2f schema:name doi
50 schema:value 10.1007/s12161-011-9205-5
51 rdf:type schema:PropertyValue
52 N57e910a4b8c54c669015df06a33bd6fa rdf:first sg:person.01260120456.14
53 rdf:rest N80a0f683ba91429c92dac5787ad435cd
54 N80a0f683ba91429c92dac5787ad435cd rdf:first sg:person.07552637572.45
55 rdf:rest rdf:nil
56 N825396217caf4dcca2565baa86a45d56 schema:name Springer Nature - SN SciGraph project
57 rdf:type schema:Organization
58 N920ec30c636c49a4bf891c8859b623c2 schema:name readcube_id
59 schema:value a4149a7a0cb809ce4263fe8aa2355849521efa48e5bc702fe0ea492913e1717a
60 rdf:type schema:PropertyValue
61 N978253df9bf14d4f8efdc277befd7d74 schema:issueNumber 4
62 rdf:type schema:PublicationIssue
63 Nd2f700fd51f14fc8b58177842fde8ac1 schema:volumeNumber 4
64 rdf:type schema:PublicationVolume
65 Nd3afa134b84b40eca5acd30db676aea8 rdf:first sg:person.01103605725.84
66 rdf:rest N57e910a4b8c54c669015df06a33bd6fa
67 Nfdf01f56c88d46439ae33a0e68a46501 rdf:first sg:person.016177161316.58
68 rdf:rest N222a4daae0764fd19b2e77a967b7a60f
69 Nff4504f95a6c477796b3b86179bae098 schema:name dimensions_id
70 schema:value pub.1034444645
71 rdf:type schema:PropertyValue
72 anzsrc-for:03 schema:inDefinedTermSet anzsrc-for:
73 schema:name Chemical Sciences
74 rdf:type schema:DefinedTerm
75 anzsrc-for:0301 schema:inDefinedTermSet anzsrc-for:
76 schema:name Analytical Chemistry
77 rdf:type schema:DefinedTerm
78 sg:journal.1045662 schema:issn 1936-9751
79 1936-976X
80 schema:name Food Analytical Methods
81 rdf:type schema:Periodical
82 sg:person.01103605725.84 schema:affiliation https://www.grid.ac/institutes/grid.8399.b
83 schema:familyName Souza
84 schema:givenName Anderson Santos
85 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01103605725.84
86 rdf:type schema:Person
87 sg:person.01260120456.14 schema:affiliation https://www.grid.ac/institutes/grid.8399.b
88 schema:familyName de Jesus
89 schema:givenName Robson Mota
90 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01260120456.14
91 rdf:type schema:Person
92 sg:person.016177161316.58 schema:affiliation https://www.grid.ac/institutes/grid.8399.b
93 schema:familyName dos Santos
94 schema:givenName Ana Maria P.
95 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.016177161316.58
96 rdf:type schema:Person
97 sg:person.0731133636.06 schema:affiliation https://www.grid.ac/institutes/grid.8399.b
98 schema:familyName Oliveira
99 schema:givenName Adriana Caires
100 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0731133636.06
101 rdf:type schema:Person
102 sg:person.07552637572.45 schema:affiliation https://www.grid.ac/institutes/grid.8399.b
103 schema:familyName Ferreira
104 schema:givenName Sérgio L. C.
105 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.07552637572.45
106 rdf:type schema:Person
107 sg:pub.10.1007/s12011-008-8260-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1021484199
108 https://doi.org/10.1007/s12011-008-8260-2
109 rdf:type schema:CreativeWork
110 sg:pub.10.1007/s12011-009-8449-z schema:sameAs https://app.dimensions.ai/details/publication/pub.1044047404
111 https://doi.org/10.1007/s12011-009-8449-z
112 rdf:type schema:CreativeWork
113 sg:pub.10.1007/s12011-009-8469-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016598968
114 https://doi.org/10.1007/s12011-009-8469-8
115 rdf:type schema:CreativeWork
116 sg:pub.10.1007/s12011-010-8627-z schema:sameAs https://app.dimensions.ai/details/publication/pub.1046864390
117 https://doi.org/10.1007/s12011-010-8627-z
118 rdf:type schema:CreativeWork
119 sg:pub.10.1007/s12161-008-9049-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013219222
120 https://doi.org/10.1007/s12161-008-9049-9
121 rdf:type schema:CreativeWork
122 sg:pub.10.1007/s12161-008-9059-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025803920
123 https://doi.org/10.1007/s12161-008-9059-7
124 rdf:type schema:CreativeWork
125 sg:pub.10.1007/s12161-009-9107-y schema:sameAs https://app.dimensions.ai/details/publication/pub.1013324551
126 https://doi.org/10.1007/s12161-009-9107-y
127 rdf:type schema:CreativeWork
128 https://doi.org/10.1016/j.aca.2004.09.091 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010702775
129 rdf:type schema:CreativeWork
130 https://doi.org/10.1016/j.aca.2009.11.060 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018811742
131 rdf:type schema:CreativeWork
132 https://doi.org/10.1016/j.aca.2010.04.052 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016083691
133 rdf:type schema:CreativeWork
134 https://doi.org/10.1016/j.foodchem.2006.08.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024780756
135 rdf:type schema:CreativeWork
136 https://doi.org/10.1016/j.foodchem.2007.06.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1003960423
137 rdf:type schema:CreativeWork
138 https://doi.org/10.1016/j.foodchem.2009.07.022 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008403537
139 rdf:type schema:CreativeWork
140 https://doi.org/10.1016/j.jhazmat.2008.12.053 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006579430
141 rdf:type schema:CreativeWork
142 https://doi.org/10.1016/j.microc.2009.12.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1003594495
143 rdf:type schema:CreativeWork
144 https://doi.org/10.1016/j.microc.2010.01.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026535551
145 rdf:type schema:CreativeWork
146 https://doi.org/10.1016/j.microc.2010.06.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006439151
147 rdf:type schema:CreativeWork
148 https://doi.org/10.1016/j.talanta.2009.07.054 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032153463
149 rdf:type schema:CreativeWork
150 https://doi.org/10.1016/j.talanta.2010.02.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002452777
151 rdf:type schema:CreativeWork
152 https://doi.org/10.1016/s0889-1575(03)00057-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009389184
153 rdf:type schema:CreativeWork
154 https://www.grid.ac/institutes/grid.8399.b schema:alternateName Federal University of Bahia
155 schema:name Instituto de Química, Grupo de Pesquisa em Química e Quimiometria, Universidade Federal da Bahia, Campus Ondina, Salvador, CEP: 41.195.001, Bahia, Brazil
156 Universidade Federal da Bahia, Campus de Vitoria da Conquista, CEP: 40.000.000, Bahia, Brazil
157 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...