Characterization by HPLC-ESI-MS(2) of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp.

Miranda-Hernández AM, Muñiz-Márquez DB, Wong-Paz JE, Aguilar-Zárate P, de la Rosa-Hernández M, Larios-Cruz R, Aguilar CN

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DOI: 10.1016/j.foodchem.2019.04.020
Published: 2019 Sep 1
Container: Food chemistry
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2019.04.020,
  title = {Characterization by HPLC-ESI-MS(2) of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp.},
  author = {Miranda-Hernández AM and Muñiz-Márquez DB and Wong-Paz JE and Aguilar-Zárate P and de la Rosa-Hernández M and Larios-Cruz R and Aguilar CN},
  year = {2019},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2019.04.020},
  url = {https://doi.org/10.1016/j.foodchem.2019.04.020}
}

RIS

TY  - JOUR
TI  - Characterization by HPLC-ESI-MS(2) of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp.
AU  - Miranda-Hernández AM
AU  - Muñiz-Márquez DB
AU  - Wong-Paz JE
AU  - Aguilar-Zárate P
AU  - de la Rosa-Hernández M
AU  - Larios-Cruz R
AU  - Aguilar CN
PY  - 2019
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2019.04.020
UR  - https://doi.org/10.1016/j.foodchem.2019.04.020
ER  -

APA

AM, M., DB, M., JE, W., P, A., M, D. L. R., R, L., & CN, A. (2019). Characterization by HPLC-ESI-MS(2) of native and oxidized procyanidins from litchi (Litchi chinensis) pericarp.. Food chemistry. https://doi.org/10.1016/j.foodchem.2019.04.020

Source records

pubmed · retrieved 2026-09-27T08:18:50.310Z
europe-pmc · retrieved 2026-09-27T08:18:50.312Z