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Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis Journal article
Food Chemistry, 2022,Volume: 386
Authors:  Lin, Shiye;  Zhang, Haolin;  Simal-Gandara, Jesus;  Cheng, Ka Wing;  Wang, Mingfu;  Cao, Hui;  Xiao, Jianbo
Favorite |  | TC[WOS]:2 TC[Scopus]:3 | Submit date:2022/05/13
Degradation  Dimer  Oxidation  Quercetin  Stability