000			01448nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aCharacterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques
546			_aEnglish[eng]
650			_aHPTLC-MS coupling||HPTLC||negative ion DESI-HR-MS/MS||anthraquinones||Chilean mushrooms||genus Cortinarius||millet starch||edible film||Clove||GC-MS||beetroot||lactic acid bacteria||betalains||functional food products||NMR||metabolomics||Brassica oleracea (var. italica)||organic and conventional pratices||glucosinolates||extra-virgin olive oils||oleuropein||phenols||tocopherols||HPLC-MS||multivariate statistical data||6-gingerol||6-shogaol||commercial formulation||ginger extract||green reversed phase high-performance thin-layer chromatography (RP-HPTLC)||simultaneous analysis||kaempferol||Ocimum basilicum||high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS)||box-Behnken design||optimization||validation||microalgae||isolation||identification||lipid productivity||berries||fruit wines polyphenols identification||LC–MSn||whole barley flour||pearling fractions||proteins||β-glucans||arabinoxylans||tocols||phenolic compounds||antioxidant capacity||functional food
700			_aRusso, Marina||Cacciola, Francesco
856			_uhttps://mdpi.com/books/pdfview/book/4822
942			_cEB
999			_c23905 _d23905