HPLC analysis of phenolic compounds and flavonoids with overlapping peaks
The identification and quantification of phenolic compounds and flavonoids in various natural food products is typically conducted using HPLC analysis. Their analysis is particularly complex since most natural food products contain a large number of different phenolic compounds, many of which have s...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001116163 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 1 ; str. 12-19 |
| Glavni autori: | Mizzi, Luke (Author), Chatzitzika, Christina, Gatt, Ruben, Valdramidis, Vasilis |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.01.20.6395 Food technology and biotechnology (Online) Hrčak |
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https://doi.org/10.17113/ftb.58.01.20.6395Food technology and biotechnology (Online)
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