![Vegetable oils / Hydroxycinnamic acids / Dihydroxybenzoic acids / Flavors / 4-Hydroxybenzoic acid / Ferulic acid / Vanillic acid / Phenolic content in wine / Syringic acid / Chemistry / Phenols / Phenolic compounds in wine Vegetable oils / Hydroxycinnamic acids / Dihydroxybenzoic acids / Flavors / 4-Hydroxybenzoic acid / Ferulic acid / Vanillic acid / Phenolic content in wine / Syringic acid / Chemistry / Phenols / Phenolic compounds in wine](https://www.pdfsearch.io/img/8d8def7725f50ca3ca1e4a315ab69ee6.jpg) Date: 2014-07-15 00:41:33Vegetable oils Hydroxycinnamic acids Dihydroxybenzoic acids Flavors 4-Hydroxybenzoic acid Ferulic acid Vanillic acid Phenolic content in wine Syringic acid Chemistry Phenols Phenolic compounds in wine | | JARQ 48 (3), [removed]http://www.jircas.affrc.go.jp Subcritical Water Extraction of Low-molecular-weight Phenolic Compounds from Oil Palm Biomass Fumio KAWAMURA1, 6*, Nur Syahirah SAARY2, Rokiah HASHIM2, Othman Add to Reading ListSource URL: www.jircas.affrc.go.jpDownload Document from Source Website File Size: 188,24 KBShare Document on Facebook
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