| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602007 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Several p-coumaric acid derivatives were newly detected in parsley. ⺠Tentative identification of three phenolics in marjoram for the first time. ⺠Use of LC-MS for the characterisation of phenolics in marjoram for the first time. ⺠Short-time blanching proved to be a suitable method for polyphenol retention.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Andrea Kaiser, Reinhold Carle, Dietmar R. Kammerer,