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  • Francisco A. Tomás-Barberán, María Isabel Gil, Peader Cremin, Andrew L Waterhouse, Betty Hess-Pierce, Adel A. Kader
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2001 (First Publication: 1 October 2001)
  • The phenolic compounds of 25 peach, nectarine, and plum cultivars were studied and quantified by HPLC-DAD-ESIMS. Hydroxycinnamates, procyanidins, flavonols, and anthocyanins were detected andExpand