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Volumn 31, Issue 13, 2010, Pages 2289-2296

HPLC/CE-ESI-TOF-MS methods for the characterization of polyphenols in almond-skin extracts

Author keywords

Almond skin; CE; ESI TOF MS; HPLC; Phenolic compounds

Indexed keywords

INDUCTIVELY COUPLED PLASMA;

EID: 77954780183     PISSN: 01730835     EISSN: 15222683     Source Type: Journal    
DOI: 10.1002/elps.200900679     Document Type: Article
Times cited : (28)

References (34)
  • 3
    • 0002617354 scopus 로고
    • The use of antioxidants in foods
    • Aruoma, O. I., Halliwell, B, (Eds.), Taylor & Francis, London
    • Löliger, J., The use of antioxidants in foods, in: Aruoma, O. I., Halliwell, B, (Eds.), Free Radicals and Food Additives, Taylor & Francis, London 1991, pp. 121-150
    • (1991) Free Radicals and Food Additives , pp. 121-150
    • Löliger, J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.