C: Food Chemistry
HPLC–DAD–ESI–MS Analysis of Phenolic Compounds During Ripening in Exocarp and Mesocarp of Tomato Fruit
Version of Record online: 31 OCT 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 12, pages C1839–C1844, December 2013
How to Cite
Carrillo-López, A. and Yahia, E. (2013), HPLC–DAD–ESI–MS Analysis of Phenolic Compounds During Ripening in Exocarp and Mesocarp of Tomato Fruit. Journal of Food Science, 78: C1839–C1844. doi: 10.1111/1750-3841.12295
- Issue online: 11 DEC 2013
- Version of Record online: 31 OCT 2013
- Manuscript Accepted: 19 SEP 2013
- Manuscript Received: 6 MAR 2013
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