(Q56139096)

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HPLC quantification of the dihydrochalcones, aspalathin and nothofagin in rooibos tea (Aspalathus linearis) as affected by processing

article by Elizabeth Joubert published April 1996 in Food Chemistry

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HPLC quantification of the dihydrochalcones, aspalathin and nothofagin in rooibos tea (Aspalathus linearis) as affected by processing (English)

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3-(4-hydroxyphenyl)-1-[2,4,6-trihydroxy-3-[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]phenyl]propan-1-one

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3-(3,4-dihydroxyphenyl)-1-[2,4-dihydroxy-5-[(2S,3R,4R,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]phenyl]propan-1-one

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E. Joubert

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publication date

April 1996

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published in

Food Chemistry

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volume

55

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issue

4

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page(s)

403-411

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DOI

10.1016/0308-8146(95)00166-2

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ResearchGate publication ID

222467397

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(Q56139096)

HPLC quantification of the dihydrochalcones, aspalathin and nothofagin in rooibos tea (Aspalathus linearis) as affected by processing

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