Fluorescence properties of flavonoid compounds....

Food Chemistry 2016 / 04 Vol. 196

Fluorescence properties of flavonoid compounds. Quantification in paprika samples using spectrofluorimetry coupled to second order chemometric tools

Monago-Maraña, Olga, Durán-Merás, Isabel, Galeano-Díaz, Teresa, Muñoz de la Peña, Arsenio
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Volume:
196
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.10.041
Date:
April, 2016
File:
PDF, 1.44 MB
english, 2016
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