(Q45922186)

English

Identification of the phenolic components of collard greens, kale, and Chinese broccoli.

scientific article published in August 2009

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Europe PubMed Central

PubMed publication ID

19627150

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17 December 2017

reference URL

http://europepmc.org/abstract/MED/19627150

title

Identification of the phenolic components of collard greens, kale, and Chinese broccoli. (English)

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Europe PubMed Central

PubMed publication ID

19627150

retrieved

17 December 2017

reference URL

http://europepmc.org/abstract/MED/19627150

author name string

Long-Ze Lin

series ordinal

1

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PubMed publication ID

19627150

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17 December 2017

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http://europepmc.org/abstract/MED/19627150

James M Harnly

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2

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Europe PubMed Central

PubMed publication ID

19627150

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17 December 2017

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http://europepmc.org/abstract/MED/19627150

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English

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publication date

1 August 2009

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Europe PubMed Central

PubMed publication ID

19627150

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17 December 2017

reference URL

http://europepmc.org/abstract/MED/19627150

number of pages

8

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Journal of Agricultural and Food Chemistry

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Europe PubMed Central

PubMed publication ID

19627150

retrieved

17 December 2017

reference URL

http://europepmc.org/abstract/MED/19627150

volume

57

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PubMed publication ID

19627150

retrieved

17 December 2017

reference URL

http://europepmc.org/abstract/MED/19627150

issue

16

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PubMed publication ID

19627150

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17 December 2017

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http://europepmc.org/abstract/MED/19627150

page(s)

7401-7408

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Europe PubMed Central

PubMed publication ID

19627150

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17 December 2017

reference URL

http://europepmc.org/abstract/MED/19627150

Identifiers

DOI

10.1021/JF901121V

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Europe PubMed Central

PubMed publication ID

19627150

retrieved

17 December 2017

reference URL

http://europepmc.org/abstract/MED/19627150

PubMed publication ID

19627150

1 reference

stated in

Europe PubMed Central

PubMed publication ID

19627150

retrieved

17 December 2017

reference URL

http://europepmc.org/abstract/MED/19627150

ResearchGate publication ID

26690485

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(Q45922186)

Identification of the phenolic components of collard greens, kale, and Chinese broccoli.

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