Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization

Cyrielle Garcia; Amandine Fessard; Elena Roselló-Soto; Francisco Martí-Quijal; Antonio Cilla; Paulo Munekata; José Lorenzo; Fabienne Remize; Francisco Barba

Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization

Cyrielle Garcia ¹ Amandine Fessard ² Elena Roselló-Soto Francisco Martí-Quijal Antonio Cilla ³ Paulo Munekata José Lorenzo ⁴ Fabienne Remize ⁵ Francisco Barba

1 CRMBM - Centre de résonance magnétique biologique et médicale

2 Qualisud Réunion - Qualisud - Pôle de La Réunion

UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité

3 Faculty of Pharmacy

4 AtoS

5 Laboratoire de Microbiologie

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food and Nutrition

Life Sciences [q-bio] / Biochemistry, Molecular Biology / Biomolecules [q-bio.BM]

Life Sciences [q-bio] / Biochemistry, Molecular Biology / Molecular biology

Life Sciences [q-bio] / Biotechnology

Life Sciences [q-bio] / Food engineering

Complete list of metadatas

http://hal.univ-reunion.fr/hal-02172520
Contributor : Fabienne Remize <>
Submitted on : Wednesday, July 3, 2019 - 8:19:23 PM
Last modification on : Friday, July 5, 2019 - 1:37:46 AM

Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization

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Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization

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