Characterisation of honeys according to their content of phenolic compounds using high performance liquid chromatography/tandem mass spectrometry
- Author
- SERGIEL, Iwona1 ; POHL, Pawel2 ; BIESAGA, Magdalena3
[1] Department of Biotechnology, Faculty of Biological Sciences, University of Zielona Cora, Prof. Z. Szafrana 1, 65-516 Zielona Gora, Poland
[2] Department of Analytical Chemistry, Faculty of Chemistry, Wroclaw University of Technology, Smoluchowskiego 23, 50-372 Wroclaw, Poland
[3] Department of Chemistry, Warsaw University, Pasteura 1, 02-093 Warsaw, Poland - Source
Food chemistry. 2014, Vol 145, pp 404-408, 5 p ; ref : 1/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Flavonoids HPLC-ESI-MS/MS Honey Phenolic acids SPE SRM
- Keyword (fr)
- Acide phénolique Chromatographie HPLC Flavonoïde Haute performance Liquide Miel Origine végétale Phénols Proanthocyanidine Spectrométrie masse tandem Teneur Antioxydant Micronutriment Polyphénol
- Keyword (en)
- Phenolic acid HPLC chromatography Flavonoid High performance Liquid Honey Plant origin Phenols Proanthocyanidin Mass spectrometry MS/MS Content Antioxidant Micronutrient Polyphenol
- Keyword (es)
- Acido fenólico Cromatografía HPLC Flavonoide Alto rendimiento Líquido Miel Origen vegetal Fenoles Proantocianidina Espectrometría masa en tándem Proporción Antioxidante Micronutriente Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28409828
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2013.08.068 
https://dx.doi.org/10.1016/j.foodchem.2013.08.068
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