Phenolic composition of the edible parts (flesh and skin) of Bordô grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS

  1. Lago-Vanzela, E.S.
  2. Da-Silva, R.
  3. Gomes, E.
  4. García-Romero, E.
  5. Hermosín-Gutiérrez, I.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Year of publication: 2011

Volume: 59

Issue: 24

Pages: 13136-13146

Type: Article

DOI: 10.1021/JF203679N GOOGLE SCHOLAR

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