Two methods of determining total phenolic content of foods and juices in a general, organic, and biological (GOB) chemistry lab

Journal of Chemical Education

Volumn 88, Issue 4, 2011, Pages 492-495

  Shaver, Lee Alan ^a   Leung, Sam H ^a   Puderbaugh, Amy ^a,b   Angel, Stephen A ^a  

^a WASHBURN UNIVERSITY   (United States)

^b Osteopathic and Podiatric Medicine Health Sciences   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79952433255     PISSN: 00219584     EISSN: None     Source Type: Journal    
DOI: 10.1021/ed100775n     Document Type: Article

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