Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-50643-7_25
Reference39 articles.
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4. Gniechwitz D, Reichardt N, Ralph J, Blaut M, Steinhart H, and Bunzel M (2008) Isolation and characterisation of a coffee melanoidin fraction. J Sci Food Agric 88(12): 2153–2160.
5. Barberousse H, Roiseux O, Robert C, Paquot M, Deroanne C, and Blecker C (2008) Analytical methodologies for quantification of ferulic acid and its oligomers. J Sci Food Agric 88(9): 1494–1511.
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