Work

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

Year: 2002

Type: article

Source: Food Chemistry

DOI: 10.1016/s0308-8146(01)00305-3

Authors: A.M Nuutila, K Kammiovirta, K.-M Oksman-Caldentey

Institution: VTT Technical Research Centre of Finland

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2059809279

FWCI: 3.378

Cites: 26

Cited by: 312

Related to: 9