Assay of phenolic compounds from four species of ber (Ziziphus mauritiana L.) fruits: Comparison of three base hydrolysis procedure for quantification of total phenolic acids-Reference-Cited by-同舟云学术

Assay of phenolic compounds from four species of ber (Ziziphus mauritiana L.) fruits: Comparison of three base hydrolysis procedure for quantification of total phenolic acids

Published:2013-08 Issue:1-4 Volume:139 Page:496-502
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Memon Ayaz Ali,Memon Najma,Bhanger Muhammad Iqbal,Luthria Devanand L.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Flavonoids from Ziziphus jujube Mill. var. spinosa;Cheng;Tetrahedron,2000

5. Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of Jujube (Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea;Choi;Journal of Agriculture and Food Chemistry,2011

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