研究论文
Determination of phenolic acid profiles by HPLC-MS in vegetables commonly consumed in China
Liuquan Zhang, Yi Li, Ying Liang, Kehong Liang, Fang Zhang, Tao Xu, Mengmeng Wang, Huaxin Song 等 10 位
Jiangsu Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Zhejiang University Beijing University of Technology
来源Food Chemistry
年份2018
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逐年被引趋势
22110
19
20
21
22
23
24
25
2226
关键指标
123
被引次数 · OpenAlex
5.03
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 4%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
37
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学术脉络
学科主题
生物医学Phytochemicals and Antioxidant Activities
Food and Agricultural Sciences · Plant chemical constituents analysis
参考文献 37
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
被引 3,068Fereidoon Shahidi, Priyatharini Ambigaipalan · Journal of Functional Foods · 2015
Simultaneous Determination of 15 Phenolic Constituents of Chinese Black Rice Wine by HPLC‐MS/MS with SPE
被引 34Yutang Wang, Yuanyuan Liu, Chunxia Xiao · Journal of Food Science · 2014
The distribution of phenolic acids in rice
被引 332Zhongkai Zhou · Food Chemistry · 2004
此处列出前 3 条
引用本文 123
Phenolic acids from vegetables: A review on processing stability and health benefits
被引 464Havalli Bommegowda Rashmi, Pradeep Singh Negi · Food Research International · 2020
Chitosan-based biodegradable active food packaging film containing Chinese chive (Allium tuberosum) root extract for food application
被引 231Asad Riaz, Camel Lagnika, Hao Luo · International Journal of Biological Macromolecules · 2020
A comprehensive review of the classification, sources, biosynthesis, and biological properties of hydroxybenzoic and hydroxycinnamic acids
被引 123Aline Priscilla Gomes da Silva, William Gustavo Sganzerla, Oliver Dean John · Phytochemistry Reviews · 2023
按被引量排序，此处列出前 3 条