Quantification and Characterization of Free and Bound Phenolic Antioxidant Compounds in DifferentMilling Fractions of Barley (Hordeum vulgare L.) Flour. Comparative Study between MEKC, RPHPLC and Spectrometric Analysis / M. Bonoli; V. Verardo; E. Marconi; M.F. Caboni. - ELETTRONICO. - (2006), p. P48,1. (Intervento presentato al convegno 29th International Symposium on Capillary Chromatography tenutosi a Riva del Garda nel May 29 - June 2, 2006).
Quantification and Characterization of Free and Bound Phenolic Antioxidant Compounds in DifferentMilling Fractions of Barley (Hordeum vulgare L.) Flour. Comparative Study between MEKC, RPHPLC and Spectrometric Analysis
BONOLI, MATTEO;VERARDO, VITO;CABONI, MARIA
2006
File in questo prodotto:
Eventuali allegati, non sono esposti
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.