Phenolic profile evolution of different ready-to-eat baby-leaf vegetables during storage.

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第一作者： J,Santos

第一单位： REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.

作者： J,Santos ^[1] ; M B P P,Oliveira ^[1] ; E,Ibáñez ^[2] ; M,Herrero ^[3]

作者单位： REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. ^[1] Instituto de Investigación en Ciencias de Alimentación (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco UAM, 28049 Madrid, Spain. Electronic address: elena@ifi.csic.es. ^[2] Instituto de Investigación en Ciencias de Alimentación (CIAL-CSIC), Nicolás Cabrera 9, Campus Cantoblanco UAM, 28049 Madrid, Spain. ^[3]

关键词 Baby-leaf vegetables HPLC-DAD–MS PLE extraction Phenolic compounds identification and quantification Storage

主题词色谱法, 高压液相(Chromatography, High Pressure Liquid);食品分析(Food Analysis);质谱分析法(Mass Spectrometry);酚类(Phenols);植物叶(Plant Leaves);蔬菜(Vegetables)

DOI 10.1016/j.chroma.2013.12.085

PMID 24438834

发布时间 2022-04-09

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