Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO 2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization

  1. Roselló-Soto, E.
  2. Barba, F.J.
  3. Lorenzo, J.M.
  4. Munekata, P.E.S.
  5. Gómez, B.
  6. Moltó, J.C.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2019

Volume: 274

Páxinas: 865-871

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2018.09.055 GOOGLE SCHOLAR
Fonte de datos: Scopus