Antioxidant components of Viburnum opulus L. determined by...

Food Chemistry 2015 / 05 Vol. 175

Antioxidant components of Viburnum opulus L. determined by on-line HPLC–UV–ABTS radical scavenging and LC–UV–ESI-MS methods

Karaçelik, Ayça Aktaş, Küçük, Murat, İskefiyeli, Zeynep, Aydemir, Sezgin, De Smet, Seppe, Miserez, Bram, Sandra, Patrick
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Volume:
175
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.11.085
Date:
May, 2015
File:
PDF, 1.21 MB
english, 2015
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