Trends in LC-MS and LC-HRMS analysis and characterization of polyphenols in food

Author:

Lucci Paolo,Saurina Javier,Núñez Oscar

Funder

Spanish Ministry of Economy and Competitiveness

Agency for Administration of University and Research Grants

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference144 articles.

1. Polyphenols: food sources and bioavailability;Manach;Am. J. Clin. Nutr.,2004

2. Dietary polyphenols and the prevention of diseases;Scalbert;Crit. Rev. Food Sci. Nutr.,2005

3. Mediterranean diet pyramid today. Science and cultural updates;Bach-Faig;Public Health Nutr.,2011

4. The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer;Middleton;Pharmacol. Rev.,2000

5. Analysis and antioxidant capacity of anthocyanin pigments. Part II: chemical structure, color, and intake of anthocyanins;Bueno;Crit. Rev. Anal. Chem.,2012

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