Determination of Antioxidant Compounds in Foodstuff

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Determination of Antioxidant Compounds in Foodstuff

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wetenschappelijk artikel

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наукова стаття, опублікована в грудні 2016

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Determination of Antioxidant Compounds in Foodstuff

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Determination of Antioxidant Compounds in Foodstuff

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Determination of Antioxidant Compounds in Foodstuff

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Determination of Antioxidant Compounds in Foodstuff

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Determination of Antioxidant Compounds in Foodstuff

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Determination of Antioxidant Compounds in Foodstuff

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P1476

Determination of Antioxidant Compounds in Foodstuff

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P2093

Amilcar L. Antonio

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Carla Pereira

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Eliana Pereira

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José Pinela

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Sandrina Heleno

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P2860

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Mass spectrometry in grape and wine chemistry. Part I: polyphenols.

Constituents in Easter lily flowers with medicinal activity.

Preparative isolation of procyanidins from grape seed extracts by high-speed counter-current chromatography.

Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares.

Evolution of dietary antioxidants.

P304

179-220

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P31

scholarly article

P356

10.1002/9781119160588.CH6

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P50

Isabel C. F. R. Ferreira

P577

2016-12-30T00:00:00Z

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