Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method

  1. Álvarez-Fernández, M.A.
  2. Fernández-Cruz, E.
  3. Cantos-Villar, E.
  4. Troncoso, A.M.
  5. García-Parrilla, M.C.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2018

Alea: 242

Orrialdeak: 345-351

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2017.09.072 GOOGLE SCHOLAR
Datuen iturria: Scopus