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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2018

Volumen: 242

Pages: 345-351

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.09.072 GOOGLE SCHOLAR
La source de données: Scopus