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Effect of the solvent composition on the profile of phenoli..:
Alcântara, Maristela Alves
;
de Lima Brito Polari, Isabelle
;
de Albuquerque Meireles, Bruno Raniere Lins
...
Food Chemistry. 275 (2019) - p. 489-496 , 2019
Link:
https://doi.org/10.1016/j.foodchem.2018.09.133
RT Journal T1
Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2018.09.133&Exemplar=1&LAN=DE A1 Alcântara, Maristela Alves A1 de Lima Brito Polari, Isabelle A1 de Albuquerque Meireles, Bruno Raniere Lins A1 de Lima, Anderson Eduardo Alcântara A1 da Silva Junior, Jayme Cesar A1 de Andrade Vieira, Érica A1 dos Santos, Nataly Albuquerque A1 de Magalhães Cordeiro, Angela Maria Tribuzy PB Elsevier BV YR 2019 SN 0308-8146 JF Food Chemistry VO 275 SP 489 OP 496 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2018.09.133 DO https://doi.org/10.1016/j.foodchem.2018.09.133 SF ELIB - SuUB Bremen
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