| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541445 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Roasting of wattle seeds significantly increased their soluble phenolic components. ⺠Succinic and gallic acids are the major phenolic acids present in wattle seeds. ⺠A HPLC post-column reaction system was developed to detect active antioxidant peaks.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
K.Y. Ee, S. Agboola, A. Rehman, J. Zhao,