Phenolic Acids in Foods: An Overview of Analytical Methodology
Author:
Affiliation:
1. Food Composition Laboratory, Beltsville Human Nutrition Research Center, ARS, USDA, Building 161, BARC-East Beltsville, Maryland 20705-3000
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf026182t
Reference161 articles.
1. Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods
2. Clifford, M. N.Appendix 1. A Nomenclature for Phenols with Special Reference to Tea, Washington, DC, 11/1999, CRC Press LLC. Boca Raton, Florida, Vol. 41, Supplement 5, pp 393−397.
3. Phenolic antioxidants
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