Evaluation of phenolic compounds in Tilia rubra Subsp. caucasica by HPLC-UV and HPLC-UV-MS/MS

International Journal of Food Properties

Volumn 17, Issue 2, 2014, Pages 331-343

  Akyuz, Emine ^a   Şahin, Huseyin ^b   Islamoglu, Fatih ^a   Kolayli, Sevgi ^b   Sandra, Pat ^c  

^a RECEP TAYYIP ERDOGAN UNIVERSITY   (Turkey)

^b KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^c GHENT UNIVERSITY   (Belgium)

Author keywords

Antioxidant; HPLC; MS; Phenolics; Tilia rubra subsp. caucasica

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; HPLC; MS; PHENOLIC COMPOSITION; PHENOLICS; TANDEM MASS SPECTROSCOPY; TILIA RUBRA SUBSP. CAUCASICA;

ANTIOXIDANTS; EXTRACTION; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

CHROMATOGRAPHY;

EID: 84885678053     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.631252     Document Type: Article

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