Methodology optimization for the analysis of phenolic compounds in chestnut (Castanea sativa Mill.)

dc.contributor.author	Fuente Maqueda, José Francisco
dc.contributor.author	Rodríguez Alonso, Ana María Joaquína
dc.contributor.author	Majada, J.
dc.contributor.author	Fernández Muñiz, María Belén
dc.contributor.author	Feito Díaz, Isabel
dc.date.accessioned	2020-09-24T07:44:01Z
dc.date.available	2020-09-24T07:44:01Z
dc.date.issued	2020
dc.identifier.citation	Food Science and Technology International (2020); doi:10.1177/1082013220911782
dc.identifier.issn	1082-0132
dc.identifier.uri	http://hdl.handle.net/10651/56601
dc.description.sponsorship	Instituto Nacional de Investigacion y Tecnologia Agraria y AlimentariaInstituto de Investigacion Agropecuaria (INIA) [RTA2011-00135-00-00, RTA2014-00051-C04-03]; European Regional Development FundEuropean Union (EU)
dc.language.iso	eng
dc.relation.ispartof	Food Science and Technology International
dc.rights	©,
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85084705658&doi=10.1177%2f1082013220911782&partnerID=40&md5=0451beafce1b19ed7a1129e46e111c7d
dc.title	Methodology optimization for the analysis of phenolic compounds in chestnut (Castanea sativa Mill.)
dc.type	journal article
dc.identifier.doi	10.1177/1082013220911782
dc.relation.publisherversion	http://dx.doi.org/10.1177/1082013220911782

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