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

Citation:

Proestos, C. ; Kapsokefalou, M. ; Komaitis, M. Journal of Food Quality 2008, 31, 402-414. Copy at http://www.tinyurl.com/y3p3k8hc

Contact Details

National and Kapodistrian University of Athens
(+30) 210-7274160
Zografou
Athens, ZipCode 157-71
harpro@chem.uoa.gr

Recent Publications

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
Food preservation: Challenges and efforts for the future

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