HPLC quantification of the dihydrochalcones, aspalathin and nothofagin in rooibos tea (Aspalathus linearis) as affected by processing
- 30 April 1996
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 55 (4), 403-411
- https://doi.org/10.1016/0308-8146(95)00166-2
Abstract
No abstract availableKeywords
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