Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary

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Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
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Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements

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C T da Costa1, D Horton, S A Margolis

  • 1Evora University, Department of Chemistry, Portugal.

Journal of Chromatography. A
|July 25, 2000
PubMed

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