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Comprehensive analysis of phenolic compounds in four variet..:
Zhao, Wei-Hua
;
Shi, Yan-Ping
Journal of Food Composition and Analysis. 106 (2022) - p. 104279 , 2022
Link:
https://doi.org/10.1016/j.jfca.2021.104279
RT Journal T1 <Title>Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC–MS/MS</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2021.104279&Exemplar=1&LAN=DE A1 Zhao, Wei-Hua A1 Shi, Yan-Ping PB Elsevier BV YR 2022 SN 0889-1575 JF Journal of Food Composition and Analysis VO 106 SP 104279 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2021.104279 DO https://doi.org/10.1016/j.jfca.2021.104279 SF ELIB - SuUB Bremen
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