Comprehensive characterization by LC-DAD-MS/MS of the phenolic composition of seven Quercus leaf teas

Author:

García-Villalba Rocío,Espín Juan Carlos,Tomás-Barberán Francisco A.,Rocha-Guzmán Nuria Elizabeth

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Cork extracts reduce UV-mediated DNA fragmentation and cell death;Araujo;RSC Adv.,2015

2. Leaf flavonoid content in Quercus ilex L: resprouts and its seasonal variation;Brossa;Trees,2009

3. Phenolic compounds and fatty acids from acorns (Quercus spp.): the main dietary constituents of free ranged Iberian pigs;Cantos;J. Agric. Food Chem.,2003

4. Evaluation of Portuguese and Spanish Quercus pirenaica and Castanea sativa species used in cooperage as natural source of phenolic compounds;Castro-Vázquez;Eur. Food Res. Technol.,2013

5. Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Q. robur) for production of barrels used in barrel aging of wines;Chatonnet;Am. J. Enol. Vitic.,1998

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