Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power (2015)
- Authors:
- USP affiliated authors: FARAH, JOAO PEDRO SIMON - IQ ; TAVARES, MARINA FRANCO MAGGI - IQ
- Unidade: IQ
- DOI: 10.1016/j.foodchem.2015.06.095
- Subjects: CROMATOGRAFIA LÍQUIDA; MORANGO; ANTIOXIDANTES
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 192, p. 566-574, 2015
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CANUTO, Gisele André Baptista et al. Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power. Food Chemistry, v. 192, p. 566-574, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.06.095. Acesso em: 18 abr. 2024. -
APA
Canuto, G. A. B., Oliveira, D. R., Conceição, L. S. M. da, Farah, J. P. S., & Tavares, M. F. M. (2015). Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power. Food Chemistry, 192, 566-574. doi:10.1016/j.foodchem.2015.06.095 -
NLM
Canuto GAB, Oliveira DR, Conceição LSM da, Farah JPS, Tavares MFM. Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power [Internet]. Food Chemistry. 2015 ; 192 566-574.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2015.06.095 -
Vancouver
Canuto GAB, Oliveira DR, Conceição LSM da, Farah JPS, Tavares MFM. Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power [Internet]. Food Chemistry. 2015 ; 192 566-574.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2015.06.095 - Insights on retention behavior and solubilization loci of probe compound classes from MEKC data
- Assessment of solute-micelle interactions in electrokinetic chromatography using quantitative structure-retention relationships
- ZIC-HILIC-ESI-MS na separação de peptídeos visando a diferenciação no diagnóstico clínico da síndrome nefrótica
- Optimization of corticosteroids separation by micellar electrokinetic chromatography (MEKC)
- Steam distillation aided preconcentration of dimethylaminopropylamine (DMAPA) for its capillary electrophoresis determination in industrial formulations of alkyl amidopropyl betaine surfactant
- Explaining acid-base dissociation constants of aromatic amines based on quantitative structure-property relationships (QSPR)
- Studies of steroids using micellar electrokinetic chromatography derived transfer entrophy in linear solvation-energy relationships (LSER)
- Method development and validation for the determination of anthocyanins in food matrices using capillary electrophoresis with UV detection
- Mixture-designed electrolytes for the MEKC separation of natural and synthetic steroids
- Optimization of the separation of flavonoids using solvent-modified micellar electrokinetic chromatography
Informações sobre o DOI: 10.1016/j.foodchem.2015.06.095 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
