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/zoqfaoe

Notes:

cited By 120

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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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