Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours

Reviewed date: Haven't looked into yet

Thoughts

Why I'm interested:  Referenced in Chapter 2 of The Salicylate Handbook. Read original research source.

Source Information

Publication date: 1982

Original source/Referenced in: The Salicylate Handbook bibliography by Sharla Race

CSE Citation: Sosulski F., Krygier K., Hogge L. Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. Journal of Agricultural and Food Chemistry 30:337-340.

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