Effect of Boiling on Phenolic Profiles Determined Using HPLC/ESI-LTQ-Orbitrap-MS, Physico-Chemical Parameters of Six Plantain Banana Cultivars (musa Sp)
Journal of Food Composition and Analysis（2015）
Key words
Food analysis,Food composition,Plantain banana,Food processing,Thermal processing,Phenolic compounds,HPLC-ESI-HR-MS,Ferulic acid,Flavonols
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