HPLC separation of benzoic and hydroxycinnamic acids in wines
- 1 May 1983
- journal article
- research article
- Published by Springer Nature in Chromatographia
- Vol. 17 (5) , 249-252
- https://doi.org/10.1007/bf02263033
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- High‐pressure liquid chromatography of apple juice phenolic compoundsJournal of the Science of Food and Agriculture, 1981
- Oxidation of Wines. I. Young White Wines Periodically Exposed to AirAmerican Journal of Enology and Viticulture, 1979
- High-pressure liquid chromatographic separation of 3-glucosides, 3,5-diglucosides, 3-(6-O-p-coumaryl)glucosides and 3-(6-O-p-coumarylglucoside)-5-glucosides of anthocyanidinsJournal of Chromatography A, 1978
- Analysis of phenolic acids and flavonoids by high-pressure liquid chromatographyJournal of Chromatography A, 1975