Quantification of coumarin and related phenolics in cinnamon samples from south India using UHPLC-ESI-QqQLIT-MS/MS method.

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Title: Quantification of coumarin and related phenolics in cinnamon samples from south India using UHPLC-ESI-QqQLIT-MS/MS method.
Authors: Ananthakrishnan, R.1,2, Chandra, Preeti3, Kumar, Brijesh3, Rameshkumar, K. B.1 kbrtbgri@gmail.com
Source: International Journal of Food Properties. 2018, Vol. 21 Issue 1, p50-57. 8p. 1 Diagram, 2 Charts, 2 Graphs.
Database: Hospitality & Tourism Complete
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  Data: Quantification of coumarin and related phenolics in cinnamon samples from south India using UHPLC-ESI-QqQ<subscript>LIT</subscript>-MS/MS method.
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  Data: <searchLink fieldCode="AR" term="%22Ananthakrishnan%2C+R%2E%22">Ananthakrishnan, R.</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Chandra%2C+Preeti%22">Chandra, Preeti</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Kumar%2C+Brijesh%22">Kumar, Brijesh</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Rameshkumar%2C+K%2E+B%2E%22">Rameshkumar, K. B.</searchLink><relatesTo>1</relatesTo><i> kbrtbgri@gmail.com</i>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Properties%22">International Journal of Food Properties</searchLink>. 2018, Vol. 21 Issue 1, p50-57. 8p. 1 Diagram, 2 Charts, 2 Graphs.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=134434173
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1080/10942912.2018.1437629
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      – Code: eng
        Text: English
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        PageCount: 8
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      – TitleFull: Quantification of coumarin and related phenolics in cinnamon samples from south India using UHPLC-ESI-QqQLIT-MS/MS method.
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            NameFull: Ananthakrishnan, R.
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            NameFull: Chandra, Preeti
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            NameFull: Kumar, Brijesh
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            NameFull: Rameshkumar, K. B.
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              Text: 2018
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              Y: 2018
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              Value: 21
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            – TitleFull: International Journal of Food Properties
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