Characterization by HPLC–ESI–MS2 of native and oxidized...

Food Chemistry 2019 / 09 Vol. 291

Characterization by HPLC–ESI–MS2 of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp

Miranda-Hernández, Angela M., Muñiz-Márquez, Diana B., Wong-Paz, Jorge E., Aguilar-Zárate, Pedro, de la Rosa-Hernández, Martina, Larios-Cruz, Ramón, Aguilar, Cristóbal N.
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Volume:
291
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.04.020
Date:
September, 2019
File:
PDF, 803 KB
2019
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