Solid-Phase Extraction for Sample Preparation, in the HPLC Analysis of Polyphenolic Compounds in “Fino” Sherry Wine
Author:
Affiliation:
1. Analytical Chemistry Department, Faculty of Sciences, University of Cádiz, P.O. Box 40, E-11510-Puerto Real, Cádiz, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960128t
Reference13 articles.
1. Separation and identification of free phenolic acids in wines by high-performance liquid chromatography
2. High-performance liquid chromatographic analysis of polyphenolic compounds predominating in sherry musts
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