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17C.-N. Xia, W.-X. Hu and G.-W. Rao.
Ethyl 3-(3,4-dihydroxyphenyl)-2-propenoate, Acta Cryst. (2004). E60, o913-o914Â Â Â Â Phenolic content and antioxidant potential of macerated white wines, European Food Research and Technology Phenolic profile in Czech white wines from different terroirs, Food Science and Biotechnology Phenolic Content and Antioxidant Activity of Moscatel Dessert Wines from the Set??bal Region in Portugal, Food Analytical Methods Enzymatic synthesis of ascorbyl ester derived from linoleic acid, Bioprocess and Biosystems Engineering Quantitative analysis of caffeic and ferulic acids in oatmeal, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Strategy of Chemical Modification to Free Radical Scavengers for Suppression of Hydrogen Peroxide-Induced Cytotoxicity, Food Factors for Cancer Prevention Phenolics and eudesmanolide from aged common sage exudate with sugar, Food Science and Biotechnology 6-Oxooctadecanoic acid from the fruiting bodies of Lactarius theiogalus, Chemistry of Natural Compounds