Simple and Rapid Method for the Analysis of Phenolic Compounds in Beverages and Grains-Reference-Cited by-同舟云学术

Simple and Rapid Method for the Analysis of Phenolic Compounds in Beverages and Grains

Published:2011-02-10 Issue:5 Volume:59 Page:1565-1571
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Medina Marjorie B.¹

Affiliation:

1. Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf103711c

Reference27 articles.

1. Shahidi, F. and Naczk, M.Phenolics in Food and Nutraceuticals;CRC Press:New York, 2003; p558.

2. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

3. A Screening Method for the Identification of Glycosylated Flavonoids and Other Phenolic Compounds Using a Standard Analytical Approach for All Plant Materials

4. ON PHOSPHOTUNGSTIC-PHOSPHOMOLYBDIC COMPOUNDS AS COLOR REAGENTS

5. ON TYROSINE AND TRYPTOPHANE DETERMINATIONS IN PROTEINS

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