文章基本信息

标题：Phenolic Compounds in Grape
本地全文：下载
作者：Gökhan Söylemezoğlu
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：3
出版社：Association of Food Technology, Turkey
摘要：Much work has been carried out on the study of phenolic substances in grape and in wine and a very complete review was published by Singlelton and Esav in 1969. Considerable progress has been made since then, the use of high performance liquid chromatography (HPLC) that can be both separation and quantitative analysis. In this article, main phenolic substances in grapes which were separated and quantitatively determined by much research are given.