QUANTITATIVE-ANALYSIS OF FLAVANONES AND 3-HYDROXYFLAVANONES BY THIN-LAYER CHROMATOGRAPHY

被引：9

作者：

SCHMIDTLEIN, H ^{[1
]}

HERRMANN, K ^{[1
]}

机构：

[1] TECH UNIV HANOVER,INST FOOD CHEM,D-3000 HANOVER,FED REP GER

来源：

JOURNAL OF CHROMATOGRAPHY | 1976年 / 123卷 / 02期

关键词：

D O I：

10.1016/S0021-9673(00)82207-4

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：385 / 390

页数：6

共 20 条

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[17] PHENOLICS OF FRUITS .7. PHENOLICS OF CHERRIES AND PLUMS AND CHANGES IN CATECHINS AND HYDROXYCINNAMIC ACID-DERIVATIVES DURING DEVELOPMENT OF FRUITS [J].

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[19] PHENOLIC ACIDS OF VEGETABLES .3. HYDROXYCINNAMIC ACIDS AND HYDROXYBENZOIC ACIDS OF ROOT VEGETABLES [J].

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[20] FLAVONOID PIGMENTS OF THE TOMATO (LYCOPERSICUM-ESCULENTUM MILL) [J].

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