215872-63-2Relevant articles and documents
Determination of free diferulic, disinapic and dicoumaric acids in plants and foods
Grúz, Ji?í,Pospí?il, Ji?í,Kozubíková, Hana,Pospí?il, Tomá?,Dole?al, Karel,Bunzel, Mirko,Strnad, Miroslav
, p. 280 - 286 (2014)
Hydroxycinnamates are common phenolic compounds of plants and plant foods, often found in substantial quantities. Due to their high in vitro antioxidant activity they can easily be oxidized under oxidative conditions. In this study, we found that in vitro