Importance of phenolic compounds for the characterization of fruit juices-Reference-Cited by-同舟云学术

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Importance of phenolic compounds for the characterization of fruit juices

Published:1992-09 Issue:9 Volume:40 Page:1531-1535
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fernandez de Simon Brigida.,Perez-Ilzarbe Javier.,Hernandez Teresa.,Gomez-Cordoves Carmen.,Estrella Isabel.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00021a012

Cited by 148 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Spray dried powder of common fruit juices: Enhancement of main properties;Powder Technology;2024-05

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4. Effects of juicing methods on the bioactive compounds and flavor quality of ‘Black‐seed’ pomegranate from three producing areas;Journal of the Science of Food and Agriculture;2024-01-09

5. Hydroxybenzoic and Hydroxycinnamic Acid Derivatives (HCAD) Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn);Basic Protocols in Enology and Winemaking;2023

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