Assay of phenolic compounds from four species of ber...

Food Chemistry 2013 / 08 Vol. 139; Iss. 1-4

Assay of phenolic compounds from four species of ber (Ziziphus mauritiana L.) fruits: Comparison of three base hydrolysis procedure for quantification of total phenolic acids

Memon, Ayaz Ali, Memon, Najma, Bhanger, Muhammad Iqbal, Luthria, Devanand L.
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Volume:
139
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.01.065
Date:
August, 2013
File:
PDF, 268 KB
english, 2013
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