Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC

Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)

Published:2015-03 Issue: Volume:170 Page:366-377
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ballus Cristiano Augusto,Quirantes-Piné Rosa,Bakhouche Abdelhakim,da Silva Luiz Fernando de Oliveira,de Oliveira Adelson Francisco,Coutinho Enilton Fick,da Croce Dorli Mario,Segura-Carretero Antonio,Godoy Helena Teixeira

Funder

FAPESP

CNPq

FAPEMIG

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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