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    Bruno Vieira Carlini Charamba
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    Journal Articles

    Application of the advanced oxidative process on the degradation of the green leaf and purple açaí food dyes with kinetic monitoring and artificial neural network modelling

    Lívia Vieira Carlini Charamba, Rayany Magali da Rocha Santana, Graziele Elisandra do Nascimento, Bruno Vieira Carlini Charamba, Maiara Celine de Moura ...
    Water Sci Technol (2018) 78 (5): 1094–1103.
    DOI: https://doi.org/10.2166/wst.2018.391
    Date Online: 29 August 2018
    FIGURES | View All (4)
    View articletitled, Application of the advanced oxidative process on the degradation of the green leaf and purple açaí food dyes with kinetic monitoring and artificial neural network modelling View PDF for article titled, Application of the advanced oxidative process on the degradation of the green leaf and purple açaí food dyes with kinetic monitoring and artificial neural network modelling

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    Water Science and Technology
    • ISSN 0273-1223 EISSN 1996-9732
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