FROM PIGNTS TO COLOURED NAPKINS: COMPARATIVE ANALYSES OF PRIMARY AROMATIC IN COLD WATER EXTRACTS OF TISSUES BY LC-HRMS AND LC-MS/MS. Food Additives and Contaminants, [S. l.], v. 39, n. 2, p. 01–15, 2022. DOI: 10.5281/ceb4v570. Disponível em: https://facjournals.com/index.php/fac/article/view/4. Acesso em: 28 jul. 2026.