Geographical characterization by MAE-HPLC and NIR methodologies and carbonic anhydrase inhibition of Saffron components-Reference-Cited by-同舟云学术

Geographical characterization by MAE-HPLC and NIR methodologies and carbonic anhydrase inhibition of Saffron components

Published:2017-04 Issue: Volume:221 Page:855-863
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nescatelli Riccardo,Carradori Simone,Marini Federico,Caponigro Vicky,Bucci Remo,De Monte Celeste,Mollica Adriano,Mannina Luisa,Ceruso Mariangela,Supuran Claudiu T.,Secci Daniela

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

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