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ANALYSIS OF NATURALLY OCCURRING PHENOLIC COMPOUNDS IN AROMATIC PLANTS BY RP-HPLC AND GC-MS AFTER SILYLATION

Author
PROESTOS, Charalampos1 ; KAPSOKEFALOU, Maria1 ; KOMAITIS, Michael1
[1] Laboratory of Food Chemistry Agricultural University of Athens Iera Odos 75, 118 55 Athens, Greece
Source

Journal of food quality. 2008, Vol 31, Num 3, pp 402-414, 13 p ; ref : 1 p.3/4

CODEN
JFQUD7
ISSN
0146-9428
Scientific domain
Food science technology
Publisher
Blackwell Publishing, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Analyse Chromatographie HPLC Phénols Silylation
Keyword (en)
Analysis HPLC chromatography Phenols Silylation
Keyword (es)
Análisis Cromatografía HPLC Fenoles Sililación
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
20411902

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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