LC-MS–MS characterisation of curry leaf flavonols and...

Food Chemistry 2011 Vol. 127; Iss. 1

LC-MS–MS characterisation of curry leaf flavonols and antioxidant activity

Ajay P. Singh, Ted Wilson, Devanand Luthria, Michelle R. Freeman, Rachel M. Scott, Dan Bilenker, Sneha Shah, Siva Somasundaram, Nicholi Vorsa
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Volume:
127
Year:
2011
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2010.12.091
File:
PDF, 476 KB
english, 2011
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