Use of HPLC–DAD–ESI/MS to profile phenolic compounds in edible wild greens from Portugal

Food Chemistry - Tập 127 - Trang 169-173 - 2011
Lillian Barros1,2, Montserrat Dueñas2, Isabel C.F.R. Ferreira1, Ana Maria Carvalho1, Celestino Santos-Buelga2
1CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal
2Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain

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