Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp)
Authors :
C. V. Passo Tsamo, M. F. Herent, K. Tomekpe, T. Happi Emaga, J. Quetin-Leclercq, H. Rogez, Y. Larondelle, and C. M. Andre
Reference :
Journal of Food Composition and Analysis, vol. 44, pp. 158-169, 2015
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