Reversed phase versus hydrophilic interaction liquid chromatography as first dimension of comprehensive two-dimensional liquid chromatography systems for the elucidation of the polyphenolic content of food and natural products.

MLA

Cacciola, Francesco, et al. “Reversed Phase versus Hydrophilic Interaction Liquid Chromatography as First Dimension of Comprehensive Two-Dimensional Liquid Chromatography Systems for the Elucidation of the Polyphenolic Content of Food and Natural Products.” Journal of Chromatography. A, vol. 1645, May 2021, p. 462129. EBSCOhost, https://doi.org/10.1016/j.chroma.2021.462129.

APA

Cacciola, F., Arena, K., Mandolfino, F., Donnarumma, D., Dugo, P., & Mondello, L. (2021). Reversed phase versus hydrophilic interaction liquid chromatography as first dimension of comprehensive two-dimensional liquid chromatography systems for the elucidation of the polyphenolic content of food and natural products. Journal of Chromatography. A, 1645, 462129. https://doi.org/10.1016/j.chroma.2021.462129

Chicago

Cacciola, Francesco, Katia Arena, Filippo Mandolfino, Danilo Donnarumma, Paola Dugo, and Luigi Mondello. 2021. “Reversed Phase versus Hydrophilic Interaction Liquid Chromatography as First Dimension of Comprehensive Two-Dimensional Liquid Chromatography Systems for the Elucidation of the Polyphenolic Content of Food and Natural Products.” Journal of Chromatography. A 1645 (May): 462129. doi:10.1016/j.chroma.2021.462129.