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SENSITIVITY OF PHENOLIC COMPOUNDS EVALUATED BY A NEW APPROACH OF ANALYTICAL METHODS
vol. 4, 2019 -115957
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43ª RASBQ
Development of a miniaturized QuEChERS method for the extraction of phenolic compounds in red pepper (Capsicum baccatum L.)
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43ª RASBQ
Determination of piceatannol from passion fruit seeds (Passiflora edulis Sims “Flavicarpa”) using a modified QuEChERS method and HPLC-DAD
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BCNP 2019
Phenolic compounds and fatty acids from Praxelis sanctopaulensis (B. L. Rob.) R. M. King & H. Rob. (Asteraceae)
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