EFFECT OF WI-FI RADIOFREQUENCIES ON THE CONTENT OF FATTY ACID AND ERGOSTEROL, A PRECURSOR OF VITAMIN D, IN IN VITRO CULTURES OF THE FUNGUS Serpula himantioides
ABSTRACT In the microwave-radiofrequency spectrum, Wi-Fi is a short-range wireless broadband technology, which transmits at a frequency of 2.5 GHz. This type of technology has been positioned itself as one of the most widely used technological advances in recent years. It has been reported that dire...
Guardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Lenguaje: | English |
| Publicado: |
Sociedad Chilena de Química
2021
|
| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072021000105125 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|