High-performance Liquid Chromatographic Determination of Some Phenolic Acids of Turkish Commercial Wines: An Electrochemical Approach (Q104996145)

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article by Emrah Kilinc & Hatice Kalkan published 25 January 2004 in Journal of Wine Research

Language	Label	Description	Also known as
English	High-performance Liquid Chromatographic Determination of Some Phenolic Acids of Turkish Commercial Wines: An Electrochemical Approach	article by Emrah Kilinc & Hatice Kalkan published 25 January 2004 in Journal of Wine Research

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scholarly article

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High-performance Liquid Chromatographic Determination of Some Phenolic Acids of Turkish Commercial Wines: An Electrochemical Approach (English)

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http://api.crossref.org/works/10.1080%2F0957126032000114982

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4-hydroxybenzoic acid

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2,3-dihydroxy benzoic acid

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(E/Z)-ferulic acid

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(E)-p-coumaric acid

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4-coumaric acid

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author name string

Emrah Kilinc

1

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http://api.crossref.org/works/10.1080%2F0957126032000114982

Hatice Kalkan

2

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http://api.crossref.org/works/10.1080%2F0957126032000114982

publication date

25 January 2004

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http://api.crossref.org/works/10.1080%2F0957126032000114982

Journal of Wine Research

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http://api.crossref.org/works/10.1080%2F0957126032000114982

14

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http://api.crossref.org/works/10.1080%2F0957126032000114982

17-23

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http://api.crossref.org/works/10.1080%2F0957126032000114982

1

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http://api.crossref.org/works/10.1080%2F0957126032000114982

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https://api.crossref.org/works/10.1080%2F0957126032000114982

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https://api.crossref.org/works/10.1080%2F0957126032000114982

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Antioxidant capacities and phenolics levels of French wines from different varieties and vintages.

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Antioxidant and radical scavenging properties in vitro of polyphenolic extracts from red wine

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Analysis of phenolic constituents of biological interest in red wines by high-performance liquid chromatography

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Enzymatic Release of Antioxidants for Human Low-Density Lipoprotein from Grape Pomace

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Red wine mitigates the postprandial increase of LDL susceptibility to oxidation

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Wine phenolics: contribution to dietary intake and bioavailability

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Polyphenols newly extracted in red wine from southwestern France by centrifugal partition chromatography

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Identifiers

10.1080/0957126032000114982

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