Fast separation of capsaicinoids from peppers by reversed phase ultra-performance liquid chromatography: Comparation with traditional high-performance liquid chromatography methods

  1. Barbero, G.F.
  2. Liazid, A.
  3. Ferreiro-González, M.
  4. Palma, M.
  5. Barroso, C.G.
Revue:
International Journal of Food Properties

ISSN: 1532-2386,  1094-2912

Année de publication: 2016

Volumen: 19

Número: 5

Pages: 984-992

Type: Article

DOI: 10.1080/10942912.2015.1050673 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus