![](/img/cover-not-exists.png)
Qualitative and quantitative analyses of phenolic compounds by HPLC–DAD–ESI/MS in Tunisian Pistacia vera L. Leaves unveiled a rich source of phenolic compounds with a significant antioxidant potential
Aouadi, Meriem, Escribano-Bailón, M. Teresa, Guenni, Karim, Salhi Hannachi, Amel, Dueñas, MontserratJournal:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-019-00165-w
Date:
May, 2019
File:
PDF, 848 KB
2019