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Rapid determination of antioxidant molecules in volatiles of rose tea by gas chromatography–mass spectrometry combined with DPPH reaction
Volatiles have been regarded as active substances in many foods, whose chemicals can be analyzed by GC–MS qualitatively and quantitatively. However, the activities of volatiles are often studied as a whole, and it has no an effective method to determine that which molecule is active in volatiles by...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706602/ https://ncbi.nlm.nih.gov/pubmed/31477972 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03869-5 |
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