Occurrence and sensory perception of Z-2-(β-d-glucopyranosyloxy)-3-phenylpropenoic acid in rooibos (Aspalathus linearis)

Author:

Joubert Elizabeth,de Beer Dalene,Malherbe Christiaan J.,Muller Nina,Bonnet Susan L.,van der Westhuizen Jan H.,Ferreira Daneel

Funder

THRIP

United States Department of Agriculture, Agricultural Research Service Specific Cooperative

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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3. Beelders, T. (2011). HPLC method development for the characterisation of the flavonoid and phenolic acid composition of rooibos (Aspalathus linearis) infusions. M.Sc. Food Science thesis, Stellenbosch University, Stellenbosch, South Africa.

4. Kinetic optimisation of the reversed phase liquid chromatographic separation of rooibos tea (Aspalathus linearis) phenolics on conventional high performance liquid chromatographic instrumentation;Beelders;Journal of Chromatography A,2012

5. Bitter taste receptors and human bitter taste perception;Behrens;Cellular and Molecular Life Sciences,2006

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