Free, esterified, and insoluble-bound phenolic acids. 2. Composition of phenolic acids in rapeseed flour and hulls
- 1 March 1982
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 30 (2), 334-336
- https://doi.org/10.1021/jf00110a029
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedureJournal of Agricultural and Food Chemistry, 1982
- PHENOLIC COMPONENTS OF RAPESEED MEALJournal of Food Science, 1980
- CULTIVAR AND GROWING LOCATION DIFFERENCES ON THE SINAPINE CONTENT OF RAPESEEDCanadian Journal of Animal Science, 1978
- Sinapine and related esters in seed meal of Crambe abyssinicaJournal of Agricultural and Food Chemistry, 1968