Chemical composition of thermally processed coconut water evaluated by GC–MS, UPLC-HRMS, and NMR.

Autor:	Cunha, Aline G.1 (AUTHOR), Alves Filho, Elenilson G.2 (AUTHOR), Silva, Lorena Mara A.3 (AUTHOR), Ribeiro, Paulo Riceli V.3 (AUTHOR), Rodrigues, Tigressa Helena S.4 (AUTHOR), Brito, Edy S. de3 (AUTHOR), Miranda, Maria Raquel A. de1 (AUTHOR) rmiranda@pq.cnpq.br
Zdroj:	Food Chemistry. Sep2020, Vol. 324, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect