Flavored Waters: Influence of Ingredients on Antioxidant Capacity and Terpenoid Profile by HS-SPME/GC-MS

João Paulo Noronha

REQUIMTE - Chemistry Department, Faculty of Science and Technology - UNL, Caparica, Portugal, jpnoronha@fct.unl.pt (email)

Citation:: Barroso, Fátima M., J. P. Noronha, Cristina Delerue-Matos, and M. B. P. P. Oliveira. "Flavored Waters: Influence of Ingredients on Antioxidant Capacity and Terpenoid Profile by HS-SPME/GC-MS." J. Agric. Food Chem.. 59.9 (2011): 5062-5072 .

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