✦ LIBER ✦
Differences in the carotenoid content of ketchups and gazpachos through HPLC/ESI(Li+)-MS/MS correlated with their antioxidant capacity
✍ Scribed by Anna Vallverdú-Queralt; Miriam Martínez-Huélamo; Sara Arranz-Martinez; Esther Miralles; Rosa M Lamuela-Raventós
- Book ID
- 112135219
- Publisher
- John Wiley and Sons
- Year
- 2012
- Tongue
- English
- Weight
- 120 KB
- Volume
- 92
- Category
- Article
- ISSN
- 0022-5142
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