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Analysis of Phenolic Composition of Noble Muscadine (Vitis rotundifolia) by HPLC-MS and the Relationship to Its Antioxidant Capacity

  1. Qi You,
  2. Feng Chen,
  3. Xi Wang,
  4. Julia L. Sharp,
  5. Yuru You

Article first published online: 27 AUG 2012

DOI: 10.1111/j.1750-3841.2012.02888.x

Issue

Journal of Food Science

Journal of Food Science

Volume 77, Issue 10, pages C1115–C1123, October 2012

Additional Information

How to Cite

You, Q., Chen, F., Wang, X., Sharp, J. L. and You, Y. (2012), Analysis of Phenolic Composition of Noble Muscadine (Vitis rotundifolia) by HPLC-MS and the Relationship to Its Antioxidant Capacity. Journal of Food Science, 77: C1115–C1123. doi: 10.1111/j.1750-3841.2012.02888.x

Author Information

  1. Authors Qi You, Chen, and Wang are with the Dept. of Food, Nutrition, and Packaging Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Sharp is with the Dept. of Mathematical Sciences, Clemson Univ., Clemson, SC 29634, U.S.A. Author Yuru You is with the Dept. of Biological and Chemical Engineering, Zhejiang Univ. of Science and Technology, Hangzhou 310023, P.R. China. Direct inquiries to author Chen (E-mail: fchen@clemson.edu).

Publication History

  1. Issue published online: 12 OCT 2012
  2. Article first published online: 27 AUG 2012
  3. MS 20120626 Submitted 5/3/2012, Accepted 6/19/2012.

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