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M. Bonoli, V. Verardo, E. Marconi, M.F. Caboni (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. KORTRIJK : Research Institute for Chromatography.

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
2006
Proceedings of the 29th International Symposium on Capillary Chromatography
P48,1
M. Bonoli, V. Verardo, E. Marconi, M.F. Caboni (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. KORTRIJK : Research Institute for Chromatography.
M. Bonoli; V. Verardo; E. Marconi; M.F. Caboni
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/28762
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