(Q110012211)

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Characterization of phenolic compounds in Chinese hawthorn (Crataegus pinnatifida Bge. var. major) fruit by high performance liquid chromatography–electrospray ionization mass spectrometry

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scholarly article

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Characterization of phenolic compounds in Chinese hawthorn (Crataegus pinnatifida Bge. var. major) fruit by high performance liquid chromatography–electrospray ionization mass spectrometry (English)

1 reference

http://api.crossref.org/works/10.1016%2Fj.foodchem.2010.02.002

Crataegus pinnatifida

object named as

Crataegus pinnatifida

2 references

based on heuristic

inferred from title

high-performance liquid chromatography

1 reference

based on heuristic

inferred from title

2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-one

1 reference

Crataegus kansuensis

1 reference

Crataegus hupehensis

1 reference

Crataegus cuneata

1 reference

Crataegus laciniata

1 reference

Crataegus maximowiczii

1 reference

Crataegus scabrifolia

1 reference

Crataegus sanguinea

1 reference

Crataegus tanacetifolia

1 reference

author name string

Pengzhan Liu

1

1 reference

http://api.crossref.org/works/10.1016%2Fj.foodchem.2010.02.002

Baoru Yang

2

1 reference

http://api.crossref.org/works/10.1016%2Fj.foodchem.2010.02.002

Heikki Kallio

3

1 reference

http://api.crossref.org/works/10.1016%2Fj.foodchem.2010.02.002

publication date

August 2010

3 references

16 September 2022

16 September 2022

1 reference

http://api.crossref.org/works/10.1016%2Fj.foodchem.2010.02.002

121

1 reference

http://api.crossref.org/works/10.1016%2Fj.foodchem.2010.02.002

4

1 reference

http://api.crossref.org/works/10.1016%2Fj.foodchem.2010.02.002

1188-1197

1 reference

http://api.crossref.org/works/10.1016%2Fj.foodchem.2010.02.002

describes a project that uses

high-performance liquid chromatography

1 reference

based on heuristic

inferred from title

Identifiers

10.1016/J.FOODCHEM.2010.02.002

1 reference

http://api.crossref.org/works/10.1016%2Fj.foodchem.2010.02.002

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