EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.

FONDECYT

Detalles Bibliográficos
Autor: Lopez-Alarcon, Camilo
Tipo de recurso: informe técnico
Estado:Versión publicada
Fecha de publicación:2014
País:Chile
Idioma:español
OAI Identifier:oai:repositorio.anid.cl:10533/204000
Acceso en línea:https://hdl.handle.net/10533/204000
Access Level:acceso abierto
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spelling Lopez-Alarcon, Camilo2014https://hdl.handle.net/10533/204000http://purl.org/coar/access_right/c_abf2EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.Lopez-Alarcon, Camilo2017-07-04T16:59:34Z2022-08-24T04:53:24Z2017-07-04T16:59:34Z2022-08-24T04:53:24Z2014FONDECYTFONDECYT1100659https://hdl.handle.net/10533/204000spainstname: Conicytreponame: Repositorio Digital RI2.0handle/10533/111552handle/10533/111541handle/10533/108045info:eu-repo/grantAgreement/Fondecyt/1100659info:eu-repo/semantics/dataset/hdl.handle.net/10533/111615Atribución-NoComercial-SinDerivadas 3.0 Chileinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.Informe Finalinfo:eu-repo/semantics/reportinfo:eu-repo/semantics/publishedVersionInformeFinalhttps://hdl.handle.net/10533/204000FONDECYThttp://purl.org/coar/resource_type/c_93fcca2bf432-934d-4f45-a982-59f4b339cad4virtual::71435-1ca2bf432-934d-4f45-a982-59f4b339cad4virtual::71435-1ORIGINAL1100659.pdfapplication/pdf896889https://repositorio.anid.cl/bitstreams/cb2f7a6b-5fe9-4258-97ad-c6be4be8dd00/downloadecce9f5ee8336dc530bc7290d1362707MD51TEXT1100659.pdf.txtExtracted texttext/plain23493https://repositorio.anid.cl/bitstreams/c6b5efbb-8757-411c-80a8-b611813cbb15/download443ab4837bef773d4be6842215df9039MD52THUMBNAIL1100659.pdf.jpgIM Thumbnailimage/jpeg4639https://repositorio.anid.cl/bitstreams/9f3ba296-c072-461e-bd18-f00a95412918/downloadf69c493008804743682a2d938fd1b517MD5310533/204000oai:repositorio.anid.cl:10533/2040002023-07-11 01:54:13.052http://creativecommons.org/licenses/by-nc-nd/3.0/cl/Atribución-NoComercial-SinDerivadas 3.0 Chilehttps://repositorio.anid.clRepositorio ANIDaletelier@anid.cl
dc.title.none.fl_str_mv EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.
title EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.
spellingShingle EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.
Lopez-Alarcon, Camilo
title_short EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.
title_full EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.
title_fullStr EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.
title_full_unstemmed EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.
title_sort EXTENDING THE USE OF PYROGALLOL RED AS PROBE IN METHODOLOGIES AIMED TO ESTIMATE THE SCAVENGING ACTIVITY OF BEVERAGES AND FOODS TOWARDS NITRITE, HYPOCHLOROUS ACID, CHLORAMINES AND PEROXYL RADICALS.
dc.creator.none.fl_str_mv Lopez-Alarcon, Camilo
author Lopez-Alarcon, Camilo
author_facet Lopez-Alarcon, Camilo
author_role author
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dc.date.issued.none.fl_str_mv 2014
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dc.date.available.none.fl_str_mv 2017-07-04T16:59:34Z
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