Simple and rapid method for the analysis of phenolic compounds in beverages and grains

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 5, 2011, Pages 1565-1571

  Medina, Marjorie B ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

beverages; diazonium; Fast Blue BB; Folin Ciocalteu; grains; polyphenols; tea; Total phenols

Indexed keywords

DIAZONIUM; FAST BLUE BB; FOLIN-CIOCALTEU; GRAINS; POLYPHENOLS; TEA; TOTAL PHENOLS;

ALKALINITY; COMPLEXATION;

PHENOLS;

DIAZONIUM COMPOUND; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; FAST BLUE BB; FLAVONOID; FOLIN'S PHENOL REAGENT; GALLIC ACID; MOLYBDENUM; PHENOL; PHENOL DERIVATIVE; POLYPHENOLS; TUNGSTEN DERIVATIVE;

ARTICLE; BEVERAGE; CEREAL; CHEMISTRY; FOOD ANALYSIS; FRUIT; METHODOLOGY; PLANT SEED; STATISTICAL MODEL; TEA;

BEVERAGES; CEREALS; DIAZONIUM COMPOUNDS; FLAVONOIDS; FOOD ANALYSIS; FRUIT; GALLIC ACID; INDICATORS AND REAGENTS; LINEAR MODELS; MOLYBDENUM; PHENOL; PHENOLS; SEEDS; TEA; TUNGSTEN COMPOUNDS;

EID: 79952139678     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103711c     Document Type: Article

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