Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate (Ilex paraguariensis) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity

  1. Mateos, R.
  2. Baeza, G.
  3. Sarriá, B.
  4. Bravo, L.
Revista:
Food Chemistry

ISSN: 1873-7072 0308-8146

Any de publicació: 2018

Volum: 241

Pàgines: 232-241

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2017.08.085 GOOGLE SCHOLAR