Characterization, classification and authentication of fruit-based extracts by means of HPLC-UV chromatographic fingerprints, polyphenolic profiles and chemometric methods-Reference-Cited by-同舟云学术

Characterization, classification and authentication of fruit-based extracts by means of HPLC-UV chromatographic fingerprints, polyphenolic profiles and chemometric methods

Published:2017-04 Issue: Volume:221 Page:29-38
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pardo-Mates Naiara,Vera Alex^ORCID,Barbosa Sergio,Hidalgo-Serrano Míriam,Núñez Oscar,Saurina Javier,Hernández-Cassou Santiago,Puignou Lluis

Funder

Spanish Ministry of Economy and Competitiveness

Agency for Administration of University and Research

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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4. Quantification by UHPLC of total individual polyphenols in fruit juices;Diaz-Garcia;Food Chemistry,2013

5. Rapid qualitative and quantitative analyses of proanthocyanidin oligomers and polymers by UPLC-MS/MS;Engstrom;Journal of Agricultural and Food Chemistry,2014

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