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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.

   

 
Project Team
Luthria, Devanand - Dave
Bruce Richter - Manager, Slctc
 
Project Annual Reports
  FY 2009
  FY 2008
  FY 2007
  FY 2005
 
Publications
   Publications
 
Related National Programs
  Human Nutrition (107)
 
 
Last Modified: 05/19/2013
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