CAVIN, Christophe; COTTENET, Geoffrey; BLANCPAIN, Carine; BESSAIRE, Thomas; FRANK, Nancy; ZBINDEN, Pascal. Food Adulteration: From Vulnerability Assessment to New Analytical Solutions. CHIMIA, [S. l.], v. 70, n. 5, p. 329, 2016. DOI: 10.2533/chimia.2016.329. Disponível em: https://www.chimia.ch/chimia/article/view/2016_329. Acesso em: 30 may. 2024.