Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)
- Author
- Andrea Bunea, Mirjana Andjelkovic (UGent) , Carmen Socaciu, Otilia Bobis, Madalina Neacsu, Roland Verhé (UGent) and John Van Camp (UGent)
- Organization
- Keywords
- chromatography, processing, storage, carotenoids, phenolic compounds, spectrophotometry, mass-spectroscopy
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Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-672076
- MLA
- Bunea, Andrea, et al. “Total and Individual Carotenoids and Phenolic Acids Content in Fresh, Refrigerated and Processed Spinach (Spinacia Oleracea L.).” FOOD CHEMISTRY, vol. 108, no. 2, Elsevier Sci. Ltd., 2008, pp. 649–56, doi:10.1016/j.foodchem.2007.11.056.
- APA
- Bunea, A., Andjelkovic, M., Socaciu, C., Bobis, O., Neacsu, M., Verhé, R., & Van Camp, J. (2008). Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). FOOD CHEMISTRY, 108(2), 649–656. https://doi.org/10.1016/j.foodchem.2007.11.056
- Chicago author-date
- Bunea, Andrea, Mirjana Andjelkovic, Carmen Socaciu, Otilia Bobis, Madalina Neacsu, Roland Verhé, and John Van Camp. 2008. “Total and Individual Carotenoids and Phenolic Acids Content in Fresh, Refrigerated and Processed Spinach (Spinacia Oleracea L.).” FOOD CHEMISTRY 108 (2): 649–56. https://doi.org/10.1016/j.foodchem.2007.11.056.
- Chicago author-date (all authors)
- Bunea, Andrea, Mirjana Andjelkovic, Carmen Socaciu, Otilia Bobis, Madalina Neacsu, Roland Verhé, and John Van Camp. 2008. “Total and Individual Carotenoids and Phenolic Acids Content in Fresh, Refrigerated and Processed Spinach (Spinacia Oleracea L.).” FOOD CHEMISTRY 108 (2): 649–656. doi:10.1016/j.foodchem.2007.11.056.
- Vancouver
- 1.Bunea A, Andjelkovic M, Socaciu C, Bobis O, Neacsu M, Verhé R, et al. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). FOOD CHEMISTRY. 2008;108(2):649–56.
- IEEE
- [1]A. Bunea et al., “Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.),” FOOD CHEMISTRY, vol. 108, no. 2, pp. 649–656, 2008.
@article{672076,
author = {{Bunea, Andrea and Andjelkovic, Mirjana and Socaciu, Carmen and Bobis, Otilia and Neacsu, Madalina and Verhé, Roland and Van Camp, John}},
issn = {{0308-8146}},
journal = {{FOOD CHEMISTRY}},
keywords = {{chromatography,processing,storage,carotenoids,phenolic compounds,spectrophotometry,mass-spectroscopy}},
language = {{eng}},
number = {{2}},
pages = {{649--656}},
publisher = {{Elsevier Sci. Ltd.}},
title = {{Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)}},
url = {{http://doi.org/10.1016/j.foodchem.2007.11.056}},
volume = {{108}},
year = {{2008}},
}
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