Food and Nutrition Sciences

Vol.2 No.10(2011), Paper ID 16355, 7 pages

DOI:10.4236/fns.2011.210149

 

Stability of Hydroxytyrosol in Aqueous Solutions at Different Concentration, Temperature and with Different Ionic Content: A Study Using UPLC-MS

 

Alberto Zafra-Gómez, Berta Luzón-Toro, Sonia Capel-Cuevas, Juan Carlos Morales

 

 

Copyright © 2011 Alberto Zafra-Gómez, Berta Luzón-Toro, Sonia Capel-Cuevas, Juan Carlos Morales et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


A. Zafra-Gómez, B. Luzón-Toro, S. Capel-Cuevas and J. Morales, "Stability of Hydroxytyrosol in Aqueous Solutions at Different Concentration, Temperature and with Different Ionic Content: A Study Using UPLC-MS," Food and Nutrition Sciences, Vol. 2 No. 10, 2011, pp. 1114-1120. doi: 10.4236/fns.2011.210149.

Copyright © 2021 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.