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Escriche Roberto, MI.; Kadar, MA.; Juan Borrás, MDS.; Doménech Antich, EM. (2011). Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys. Food Research International. 44(5):1504-1513. https://doi.org/10.1016/j.foodres.2011.03.049
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/74446
Título: | Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys | |
Autor: | Kadar, Melinda Andreea | |
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This study evaluates the usefulness of flavonoids (naringenin, hesperetin, chrysin, galangin, kaempferol, luteolin, pinocembrin, and quercetin) and phenolic acids (caffeic acid and p-coumaric acid) together with 37 volatile ...[+]
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Derechos de uso: | Cerrado | |
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Versión del editor: | https://dx.doi.org/10.1016/j.foodres.2011.03.049 | |
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This study forms part of a project funded by the Conselleria de Empresa, Educacion y Ciencia de la Comunidad Valenciana (Valencian Regional Ministry of Business, Education, and Science) with project number CV2007-244 and ...[+]
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