Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis

  1. Lin, S.
  2. Zhang, H.
  3. Simal-Gandara, J.
  4. Cheng, K.-W.
  5. Wang, M.
  6. Cao, H.
  7. Xiao, J.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2022

Volume: 386

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2022.132747 GOOGLE SCHOLAR
Fonte de datos: Scopus