Discovery and Characterization of Phenolic Compounds in Bearberry (Arctostaphylos uva-ursi) Leaves Using Liquid Chromatography–Ion Mobility–High-Resolution Mass Spectrometry
Author:
Affiliation:
1. Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, María de Luna 3, 50018 Zaragoza, Spain
2. Waters Corporation, Altrincham Road, SK9 4AX Wilmslow, U.K.
Funder
Ministerio de Ciencia, Innovaci??n y Universidades
China Scholarship Council
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c02845
Reference46 articles.
1. Protein-precipitating capacity of bearberry-leaf (Arctostaphylos uva-ursi L. Sprengel) polyphenolics
2. Anthocyanins, Phenolics, and Color of Cabernet Franc, Merlot, and Pinot Noir Wines from British Columbia
3. Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef
4. Simultaneous Determination of 14 Phenolic Compounds in Grape Canes by HPLC-DAD-UV Using Wavelength Switching Detection
5. Antioxidant and antimicrobial markers by UPLC®–ESI-Q-TOF-MSE of a new multilayer active packaging based on Arctostaphylos uva-ursi
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