Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp)

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp)
Authors
Keywords
Food analysis, Food composition, Plantain banana, Food processing, Thermal processing, Phenolic compounds, HPLC-ESI-HR-MS, Ferulic acid, Flavonols
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 44, Issue -, Pages 158-169
Publisher
Elsevier BV
Online
2015-09-03
DOI
10.1016/j.jfca.2015.08.012

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.