Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis
- 1 January 1995
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 54 (4) , 349-352
- https://doi.org/10.1016/0308-8146(95)00057-p
Abstract
No abstract availableKeywords
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