Characterization of Phenolic Compounds from Grape Pomace and Black Carrots by High-performance Liquid Chromatography – Electrospray Ionization Multistage Mass Spectrometry: v. 2005,1
Characterization of Phenolic Compounds from Grape Pomace and Black Carrots by High-performance Liquid Chromatography – Electrospray Ionization Multistage Mass Spectrometry: v. 2005,1
Last Updated on Wednesday, 23 February 2011 12:14 Written by Administrator Wednesday, 23 February 2011 12:14
Characterization of Phenolic Compounds from Grape Pomace and Black Carrots by High-performance Liquid Chromatography – Electrospray Ionization Multistage Mass Spectrometry: v. 2005,1
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Tags: 20051, Black, Carrots, Characterization, CHROMATOGRAPHY, Compounds, Electrospray, From, Grape, HighPerformance, Ionization, LIQUID, Mass, Multistage, Phenolic, Pomace, Spectrometry