Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)
Ballus, Cristiano Augusto, Quirantes-Piné, Rosa, Bakhouche, Abdelhakim, da Silva, Luiz Fernando de Oliveira, de Oliveira, Adelson Francisco, Coutinho, Enilton Fick, da Croce, Dorli Mario, Segura-CarreТом:
170
Мова:
english
Журнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.08.054
Date:
March, 2015
Файл:
PDF, 1.51 MB
english, 2015
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