Quantification of main phenolic compounds in sweet and bitter orange peel using CE-MS/MS

Food Chemistry

Volumn 116, Issue 2, 2009, Pages 567-574

  Sawalha, Saleh M S ^a   Arráez Román, David ^b   Segura Carretero, Antonio ^a   Fernández Gutiérrez, Alberto ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b Verbionat SCA   (Spain)

Author keywords

Capillary electrophoresis; Electrospray ionisation mass spectrometry detection; Orange peel; Phenolic compounds

Indexed keywords

AURANTIIN; BIOFLAVONOID; HESPERIDIN; NARIRUTIN; NEOHESPERIDIN; PHENOL DERIVATIVE;

ARTICLE; BITTER ORANGE; CAPILLARY ELECTROPHORESIS; CHEMICAL STRUCTURE; ELECTROSPRAY MASS SPECTROMETRY; EXTRACTION; FOOD ANALYSIS; ORANGE (FRUIT); SWEET ORANGE;

CITRUS; CITRUS AURANTIUM; CITRUS SINENSIS;

EID: 67349174201     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.003     Document Type: Article

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