Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference28 articles.
1. High-performance liquid chromatography of the phenolic compounds in the juice of some French cider apple varieties
2. Phenolic compounds in apples: varietal differences
3. Phenolic compounds analysis in the determination of fruit jam genuineness
4. Importance of phenolic compounds for the characterization of fruit juices
5. High-Performance Liquid Chromatography of the Neutral Phenolic Compounds of Low Molecular Weight in Apple Juice
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