Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations

  1. Verardo, V.
  2. Gómez-Caravaca, A.M.
  3. Marconi, E.
  4. Caboni, M.F.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2011

Volumen: 44

Número: 7

Pages: 1555-1561

Type: Article

DOI: 10.1016/J.LWT.2011.02.010 GOOGLE SCHOLAR
La source de données: Scopus