Determination of free and bound phenolic compounds in buckwheat spaghetti by RP-HPLC-ESI-TOF-MS: Effect of thermal processing from farm to fork
- Verardo, V.
- Arráez-Román, D.
- Segura-Carretero, A.
- Marconi, E.
- Fernández-Gutiérrez, A.
- Caboni, M.F.
ISSN: 0021-8561, 1520-5118
Année de publication: 2011
Volumen: 59
Número: 14
Pages: 7700-7707
Type: Communication dans un congrès