Characterization of Phenolic Compounds in Brazilian Pepper (Schinus terebinthifolius Raddi) Exocarp-Reference-Cited by-同舟云学术

Characterization of Phenolic Compounds in Brazilian Pepper (Schinus terebinthifolius Raddi) Exocarp

Published:2014-06-23 Issue:26 Volume:62 Page:6219-6226
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Feuereisen Michelle M.¹,Hoppe Julia¹,Zimmermann Benno F.¹²,Weber Fabian¹,Schulze-Kaysers Nadine¹,Schieber Andreas¹

Affiliation:

1. Department of Nutritional and Food Sciences − Chair of Food Technology and Food Biotechnology, University of Bonn, Römerstrasse 164, D-53117 Bonn, Germany

2. Institut Prof. Dr. Georg Kurz GmbH, Eupener Strasse 161, D-50933 Köln, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf500977d

Reference47 articles.

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4. Micropropagation of Anacardiaceae species of economic importance: advances and future prospects

5. www.fleppc.org.

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