Factors affecting tocopherol contents in coffee brews : NP-HPLC/FLD, RP-UPLC-ESI/MSn and spectroscopic study

Zinātniskās darbības rezultāts: Devums žurnālam › Zinātniskais raksts (žurnālā) › koleģiāli recenzēts

29 Atsauces (Scopus)

Oriģinālvaloda	Angļu
Lapas (no-līdz)	259-264
Žurnāls	European Food Research and Technology
Sējums	238
Izdevuma numurs	2
DOIs	https://doi.org/10.1007/s00217-013-2103-x
Publikācijas statuss	Publicēts - 2014

OECD Zinātnes nozare

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title = "Factors affecting tocopherol contents in coffee brews : NP-HPLC/FLD, RP-UPLC-ESI/MSn and spectroscopic study",

author = "Iveta Pugajeva",

year = "2014",

doi = "10.1007/s00217-013-2103-x",

language = "English",

volume = "238",

pages = "259--264",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer Science and Business Media Deutschland GmbH",

number = "2",

}

TY - JOUR

T1 - Factors affecting tocopherol contents in coffee brews : NP-HPLC/FLD, RP-UPLC-ESI/MSn and spectroscopic study

AU - Pugajeva, Iveta

PY - 2014

Y1 - 2014

UR - http://link.springer.com/article/10.1007%252Fs00217-013-2103-x#page-1

U2 - 10.1007/s00217-013-2103-x

DO - 10.1007/s00217-013-2103-x

M3 - Article

SN - 1438-2377

VL - 238

SP - 259

EP - 264

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 2

ER -