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...
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| Autores principales: | , , , , , , , |
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| Lenguaje: | English |
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Sociedad Chilena de Química
2021
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-97072021000105125 |
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