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United States Department of Agriculture

Agricultural Research Service

Related Topics

Research Project: OPTIMIZATION OF SAMPLE PREPARATION FOR ANALYSES OF PHENOLIC COMPOUNDS FROM DIFFERENT MATRICES

Location: Food Composition and Methods Development Lab

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Lc-Ms-Ms Characterization of Curry Leaf Flavonols and Antioxidant Activity - (Peer Reviewed Journal)
Singh, A.P., Luthria, D.L., Freeman, M., Olson, R., Bilenker, D., Shah, S., Somasundaram, S., Vorsa, N., Wilson, T. 2011. LC-MS-MS characterization of curry leaf flavonols and antioxidant activity. Food Chemistry. 127:80-85.
Last Modified: 4/24/2014
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