Determination of phenolic compounds in aromatic plants by RP-HPLC and GC-MS

Citation:

Proestos, C., S. K. D. M. Food Chemistry 2006, 95, 44-52. Copy at http://www.tinyurl.com/joyfej7

Notes:

cited By 123

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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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