Quantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after acid hydrolysis.

dc.contributorCAROLINA SCHAPER BIZZOTTO; ADRIANA DILLENBURG MEINHART; ANA CECILIA POLONI RYBKA, CPATSA; MERENICE ROBERTO SOBRINHO; STANISLAU BOGUSZ JUNIOR; CRISTIANO AUGUSTO BALLUS; HELENA TEIXEIRA GODOY.
dc.creatorBIZZOTTO, C. S.
dc.creatorMEINHART, A. D.
dc.creatorRYBKA, A. C. P.
dc.creatorROBERTO SOBRINHO, M.
dc.creatorBOGUSZ JUNIOR, S.
dc.creatorBALLUS, C. A.
dc.creatorGODOY, H. T.
dc.date.accessioned2012-10-17T11:11:11Z
dc.date.available2012-10-17T11:11:11Z
dc.date.created2012-10-17T11:11:11Z
dc.date.issued2012
dc.identifierFood Research International, v. 48, p. 763-768, 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/936976
dc.languagepor
dc.rightsopenAccess
dc.subjectErva-mate
dc.subjectCompostos fenólicos
dc.subjectMate herb.
dc.titleQuantification of phenolic compounds by capillary zone electrophoresis in extracts of four commercial types of mate herb before and after acid hydrolysis.
dc.typeArtículos de revistas


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