| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539361 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠An HPLC-ESI-MS-SIR method was applied to quantify the phenolic compounds of hawthorn fruits. ⺠Phenolic compounds in 22 hawthorn samples belonging to four species/varieties were determined. ⺠Significant differences of contents of phenolic compounds between hawthorn species were found.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pengzhan Liu, Heikki Kallio, Deguo Lü, Chuansheng Zhou, Baoru Yang,