U-HPLC-MS/MS To Quantify Liposoluble Antioxidants in Red-Ripe Tomatoes, Grown under Different Salt Stress Levels

Van Meulebroek L, Vanhaecke L, De Swaef T, Steppe K, De Brabander H

Journal of Agricultural and Food Chemistry · 2012

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Source type: Peer-reviewed study
DOI: 10.1021/jf2028329
Catalogue ID: BImvhafu4t-pe7ygl

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