A novel approach based on untargeted lipidomics reveals differences in the lipid pattern among durum and common wheat

  1. Righetti, L.
  2. Rubert, J.
  3. Galaverna, G.
  4. Hurkova, K.
  5. Dall'Asta, C.
  6. Hajslova, J.
  7. Stranska-Zachariasova, M.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2018

Volum: 240

Pàgines: 775-783

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2017.08.020 GOOGLE SCHOLAR
Font de les dades: Scopus