Analysis of naturally occurring phenolic compounds in aromatic plants by RP-HPLC and GC-MS after silylation

Citation:

Proestos, C., K. K. M. M. Journal of Food Quality 2008, 31, 402-414. Copy at http://www.tinyurl.com/zga4tvn

Notes:

cited By 8

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National and Kapodistrian University of Athens
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Editorial: Artificial Intelligence in Chemistry
Effect of Hippophae rhamnoides L. leaves treatment on the antioxidant capacity, total phenol content and sensory profile of moschofilerowines vinified with and without added sulphites
Fatty acid profile of processed foods in Greece with focus on trans fatty acids

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