Author | Joseph J. Pesek

Department of Chemistry, San Jose State University.

Articles

LC–MS Characterization of Mesquite Flour Constituents

October 01, 2016

Special Issues

Article

Given the wide range in polarity of the components of mesquite flour, it is advantageous to study the health benefits of this flour using methods that combine the complementary approaches of reversed-phase and aqueous normal phase LC.