Determination of phenolic acid profiles by HPLC-MS in vegetables commonly consumed in China-Reference-Cited by-同舟云学术

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Determination of phenolic acid profiles by HPLC-MS in vegetables commonly consumed in China

Published:2019-03 Issue: Volume:276 Page:538-546
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Liuquan,Li Yi,Liang Ying,Liang Kehong,Zhang Fang,Xu Tao,Wang Mengmeng,Song Huaxin,Liu Xianjin,Lu Baiyi

Funder

Ministry of Agriculture and Rural Affairs

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chem,2014

2. One-year routine application of a new method based on liquid chromatography-tandem mass spectrometry to the analysis of 16 multiclass pesticides in vegetable samples;Aguera;Journal of Chromatography A,2004

3. Changes in phenolic acid content in maize during food product processing;Buttswilmsmeyer;Journal of Agricultural & Food Chemistry,2018

4. Advantages of core-shell particle columns in Sequential Injection Chromatography for determination of phenolic acids;Chocholous;Talanta,2013

5. Antioxidant capacities and total phenolic contents of 56 vegetables;Deng;Journal of Functional Foods,2013

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