Comparison of methods for the hydrolysis of flavonoids and...

Food Chemistry 2002 Vol. 76; Iss. 4

Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis

A.M Nuutila, K Kammiovirta, K.-M Oksman-Caldentey
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Volume:
76
Year:
2002
Language:
english
Pages:
7
DOI:
10.1016/s0308-8146(01)00305-3
File:
PDF, 142 KB
english, 2002
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