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journal article Sep 07, 2001

HPLC−DAD−ESIMS Analysis of Phenolic Compounds in Nectarines, Peaches, and Plums

Francisco A. Tomás-Barberán ORCID María I. Gil Paedar Cremin Andrew L. Waterhouse Betty Hess-Pierce Adel A. Kader
Journal of Agricultural and Food Chemistry Vol. 49 No. 10 pp. 4748-4760 · American Chemical Society (ACS)
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Metrics
556
Citations
21
References
Details
Published
Sep 07, 2001
Vol/Issue
49(10)
Pages
4748-4760
Authors
F
Francisco A. Tomás-Barberán

Department of Pomology and Department of Viticulture and Enology, University of California, Davis, California 95616, and Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 4195, Murcia 30080, Spain

M
María I. Gil

Department of Pomology and Department of Viticulture and Enology, University of California, Davis, California 95616, and Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 4195, Murcia 30080, Spain

P
Paedar Cremin

Department of Pomology and Department of Viticulture and Enology, University of California, Davis, California 95616, and Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 4195, Murcia 30080, Spain

A
Andrew L. Waterhouse

Department of Pomology and Department of Viticulture and Enology, University of California, Davis, California 95616, and Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 4195, Murcia 30080, Spain

B
Betty Hess-Pierce

Department of Pomology and Department of Viticulture and Enology, University of California, Davis, California 95616, and Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 4195, Murcia 30080, Spain

A
Adel A. Kader

Department of Pomology and Department of Viticulture and Enology, University of California, Davis, California 95616, and Department of Food Science and Technology, CEBAS (CSIC), P.O. Box 4195, Murcia 30080, Spain

Cite This Article
Francisco A. Tomás-Barberán, María I. Gil, Paedar Cremin, et al. (2001). HPLC−DAD−ESIMS Analysis of Phenolic Compounds in Nectarines, Peaches, and Plums. Journal of Agricultural and Food Chemistry, 49(10), 4748-4760. https://doi.org/10.1021/jf0104681
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