Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation-Reference-Cited by-同舟云学术

Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation

Published:2016-02-04 Issue:6 Volume:64 Page:1367-1376
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Álvarez-Fernández M. Antonia¹,Hornedo-Ortega Ruth¹,Cerezo Ana B.¹,Troncoso Ana M.¹,García-Parrilla M. Carmen¹

Affiliation:

1. Nutrición y Bromatologı́a, Facultad de Farmacia, Universidad de Sevilla, C/P Garcı́a González 2, Sevilla 41012, Spain

Funder

Ministerio de Ciencia e Innovaci?n

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05617

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4. Fermentation of Plant Material – Effect on Sugar Content and Stability of Bioactive Compounds

5. Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro

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