Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398909527504
Reference220 articles.
1. The Flavonoids
2. Die Gehalte an Hydroxyzimtsaure-Verbindungen und Catechinen in Kern- und Steinobst
3. The phenolics of fruits
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