"Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determination in Selected Spices"
written by Sufyan H. Tashtoush, Khalil I. Ereifej, Hao Feng, Taha M. Rababah, Muhammad H. Al-U’datt, Sana Gammoh, Ghaid J. Al-Rabadi,
published by Food and Nutrition Sciences, Vol.7 No.1, 2016
has been cited by the following article(s):
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