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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2018

Alea: 240

Orrialdeak: 775-783

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2017.08.020 GOOGLE SCHOLAR
Datuen iturria: Scopus