Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods-Reference-Cited by-同舟云学术

Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods

Published:2001-01 Issue:1 Volume:427 Page:119-127
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Escarpa A,González M.C

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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