Improved HPLC method for rooibos phenolics targeting changes due to fermentation

Journal of Food Composition and Analysis

Volumn 55, Issue , 2017, Pages 20-29

  Walters, Nico A ^a,b   de Villiers, André ^a   Joubert, Elizabeth ^a,b   de Beer, Dalene ^a,b  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b ARC INFRUITEC NIETVOORBIJ   (South Africa)

Author keywords

Aspalathus linearis; Dihydrochalcone; Flavanone; Flavone; Flavonol; Food analysis; Food composition; Food processing; HPLC DAD method development; Phenyl propenoid

Indexed keywords

EID: 85000796441     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2016.11.003     Document Type: Article

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