Classification of plum brandies based on phenol and anisole compounds using HPLC
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DOI: 10.1007/s00217-019-03291-3
Abstract: This research work was carried out to investigate the content of phenol and anisole compounds of plum brandies using HPLC–diode array detection–fluorescence detection. The phenols and anisoles monitored as minor components in plum brandies can… read more here.
Keywords: using hplc; phenol anisole; plum brandies; classification plum ... See more keywords