QUANTITATIVE ANALYSIS OF FLAVANOIDS IN BARLEY, HOPS AND BEER BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC)
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1985.tb04334.x/fullpdf
Reference10 articles.
1. Separation of malt and hop proanthocyanidins on Fractogel TSK HW-40 (S)
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3. THE EXTRACTION OF BEER POLYPHENOLS AND THEIR ASSAY BY H.P.L.C.
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