Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Simone Schefer"'
Publikováno v:
Foods, Vol 10, Iss 11, p 2798 (2021)
The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused pr
Externí odkaz:
https://doaj.org/article/c650fc00bf4c43af896bbe007541c091
Publikováno v:
Molecules, Vol 23, Iss 2, p 264 (2018)
In the last decade, electrochemical oxidation coupled with mass spectrometry has been successfully used for the analysis of metabolic studies. The application focused in this study was to investigate the redox potential of different phenolic compound
Externí odkaz:
https://doaj.org/article/b3b3a884c9384508a2382c52e0916e31
Autor:
Simone Schefer, Sascha. Rohn
Publikováno v:
Lebensmittelchemie. 76
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b333c3f68bdbee37d746d81f480fd7bd
https://doi.org/10.1002/lemi.202259067
https://doi.org/10.1002/lemi.202259067
Autor:
Sascha Rohn, Simone Schefer
Publikováno v:
Lebensmittelchemie. 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6deedd7cdcda158351a3a0390708807c
https://doi.org/10.1002/lemi.202158036
https://doi.org/10.1002/lemi.202158036