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.
Maria T. Matyska
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Department of Chemistry, San Jose State University.
Articles by Maria T. Matyska
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Latest Updated Articles
LC–MS Characterization of Mesquite Flour ConstituentsPublished: October 1st 2016 | Updated:
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