Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants.

Di Matteo, Paola; Bortolami, Martina; Di Virgilio, Ludovica; Petrucci, Rita

Di Matteo, Paola; Bortolami, Martina; Di Virgilio, Ludovica; Petrucci, Rita.

Afiliação

Di Matteo P; Department of Basic and Applied Sciences for Engineering (SBAI), Sapienza University of Rome, Via del Castro Laurenziano, 7-00161 Rome, Italy.
Bortolami M; Department of Basic and Applied Sciences for Engineering (SBAI), Sapienza University of Rome, Via del Castro Laurenziano, 7-00161 Rome, Italy.
Di Virgilio L; Department of Basic and Applied Sciences for Engineering (SBAI), Sapienza University of Rome, Via del Castro Laurenziano, 7-00161 Rome, Italy.
Petrucci R; Department of Basic and Applied Sciences for Engineering (SBAI), Sapienza University of Rome, Via del Castro Laurenziano, 7-00161 Rome, Italy.

J Food Sci Technol ; 59(11): 4553-4562, 2022 Nov.

Article em En | MEDLINE | ID: mdl-35789584

Palavras-chave

Beverages; Citrus-beer; Flavonoids; HPLC-ESI-MS/MS-SIR; Hydroxybenzoic acids; Hydroxycinnamic acids

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Itália

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