Cloud-point extraction and reversed-phase high performance liquid chromatography for analysis of phenolic compounds and their antioxidant activity in Thai local wines-Reference-Cited by-同舟云学术

Cloud-point extraction and reversed-phase high performance liquid chromatography for analysis of phenolic compounds and their antioxidant activity in Thai local wines

Published:2011-10-18 Issue:4 Volume:51 Page:664-672
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Vichapong Jitlada,Santaladchaiyakit Yanawath,Burakham Rodjana,Srijaranai Supalax

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-011-0556-0.pdf

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4. Balasundram N, Sundram K, Samman S (2006) Phenolic compounds in plants and agro-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99:191–203

5. Bonoli M, Verardo V, Marconi E, Caboni MF (2004) Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds. J Agric Food Chem 52:5195–5200

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