Differences in the carotenoid content of ketchups and gazpachos through HPLC/ESI(Li+)-MS/MS correlated with their antioxidant capacity
Anna Vallverdú-Queralt, Miriam Martínez-Huélamo, Sara Arranz-Martinez, Esther Miralles, Rosa M Lamuela-RaventósVolume:
92
Year:
2012
Language:
english
Pages:
1
DOI:
10.1002/jsfa.5598
File:
PDF, 120 KB
english, 2012