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	Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds
	Cai, Yi; Yu, Yingjia; Duan, Gengli; Li, Yan
刊名	FOOD CHEMISTRY
	2011
卷号	127期号:4
关键词	Infrared-assisted extraction Microwave-assisted extraction Ultrasonic extraction Classical electrical heating Grape seeds
ISSN号	0308-8146
URL标识	查看原文
语种	英语
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4927332
专题	复旦大学上海医学院
推荐引用方式 GB/T 7714	Cai, Yi,Yu, Yingjia,Duan, Gengli,et al. Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds[J]. FOOD CHEMISTRY,2011,127(4).
APA	Cai, Yi,Yu, Yingjia,Duan, Gengli,&Li, Yan.(2011).Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds.FOOD CHEMISTRY,127(4).
MLA	Cai, Yi,et al."Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds".FOOD CHEMISTRY 127.4(2011).

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