| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7604167 | International Journal of Mass Spectrometry | 2015 | 10 Pages |
Abstract
- Fruit by-products contain high levels of phenolic compounds.
- The leaves and the seeds are characterized by the greatest diversity of phenolics.
- Pear phenolics could be applied in the formulation of nutritional supplements.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Joanna Kolniak-Ostek, Jan OszmiaÅski,