Agricultural and Food SciencesChemistry
The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents
T. Swain, W. Hillis
Abstract
Methods for the quantitative analysis of anthocyanins, leuco ‐anthocyanins, flavanols and total phenols in plant tissue extracts are critically examined and suitable modifications of existing methods are described.
Citation format
SWAIN, T.; HILLIS, W. The phenolic constituents of prunus domestica. i.—the quantitative analysis of phenolic constituents. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1959, 10: 63–68.