CAMPOS-GIMÉNEZ, Esther; OBERSON, Jean-Marie. Fat-soluble Vitamins in Foods: Analysis by Supercritical Fluid Chromatography Coupled to Mass Spectrometry: Highlights of Analytical Sciences in Switzerland. CHIMIA, [S. l.], v. 73, n. 10, p. 836, 2019. DOI: 10.2533/chimia.2019.836. Disponível em: https://www.chimia.ch/chimia/article/view/2019_836. Acesso em: 23 apr. 2024.