Improved HPLC method for rooibos phenolics targeting changes due to fermentation

Published 2017 View Full Article

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Title
Improved HPLC method for rooibos phenolics targeting changes due to fermentation
Authors
Keywords
Aspalathus linearis, Food analysis, Food composition, Food processing, HPLC-DAD method development, Dihydrochalcone, Flavanone, Flavone, Flavonol, Phenyl propenoid
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 55, Issue -, Pages 20-29
Publisher
Elsevier BV
Online
2016-11-10
DOI
10.1016/j.jfca.2016.11.003

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