| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540517 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠We developed a novel quantification method for phenolic compounds in apple. ⺠The values of the LOQs are comparable or lower than other quantification methods. ⺠The mass accuracy of each selected phenolic compounds was below 1.5 ppm. ⺠The method represents a valuable tool for characterisation of phenolic components.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
D. De Paepe, K. Servaes, B. Noten, L. Diels, M. De Loose, B. Van Droogenbroeck, S. Voorspoels,