Hydroxybenzoic and Hydroxycinnamic Acid Derivatives (HCAD) Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn)

Author:

Gómez-Alonso Sergio,Paniagua-Martínez Tania,Pérez-Navarro José

Publisher

Springer US

Reference27 articles.

1. Šamec D, Karalija E, Šola I et al (2021) The role of polyphenols in abiotic stress response: the influence of molecular structure. Plan Theory 10:118

2. Goleniowski ME, Bonfill M, Cusido R et al (2013) Phenolic acids. In: Ramawat K, Mérillon JM (eds) Natural products. Springer, Berlin/Heidelberg

3. Rentzsch M, Wilkens A, Winterhalter P (2009) Non-flavonoid phenolic compounds. In: Moreno-Arribas MV, Polo MC (eds) Wine chemistry and biochemistry. Springer, New York

4. Peña-Neira A, Hernández T, García-Vallejo C et al (2000) A survey of phenolic compounds in Spanish wines of different geographical origin. Eur Food Res Technol 210:445–448

5. Pozo-Bayón MA, Hernández MT, Martín-Álvarez PJ et al (2003) Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties. J Agric Food Chem 51:2089–2095

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