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10

K

line

et al

.:

J

ournal of

AOAC I

nternational

V

ol

.

100, N

o

.

3, 2017

(6) Dell’Agli, M., Giavarini, F., Ferraboschi, P., Galli, G., &

Bosisio, E. (2007)

J. Agric. Food Chem.

55

, 3363–3367.

doi:10.1021/jf070182h

(7) El Sohly, M., Gul, W., Avula, B., & Khan, I.A. (2007)

J. AOAC Int.

90

, 28–42

(8) Fanali, S., Aturki, Z., D’Orazio, G., Rocco, A., Ferranti, A.,

Mercolini, L., & Raggi, M.A. (2010)

J. Sep. Sci.

33

, 2663–2670.

doi:10.1002/jssc.201000408

(9) Zahn, M., Trinh, T., Jeong, M.L., Wang, D., Abeysinghe, P.,

Jia, Q., & Ma, W.A. (2008)

Phytochem. Anal.

19

, 122–126.

doi:10.1002/pca.1024

(10) Zonta, F., Bogoni, P., Masotti, P., & Micali, G. (1995)

J. Chromatogr. A

718

, 99–106. doi:10.1016/

0021-9673(95)00637-0

(11) Brown, P., Yu, R., Kuan, C., Finley, J., Mudge, E., &

Dentali, S. (2014)

J. AOAC Int.

97

, 1323–1328.

doi:10.5740/jaoacint.13-028

(12) Official Methods of Analysis of AOAC

INTERNATIONAL (2016) 20th Ed., Appendix K:

Guidelines for Dietary Supplements and Botanicals,

AOAC INTERNATIONAL, Rockville, MD.

www.eoma.aoac.org

12