Bibliografisk träff 2013-02-08 Assay of phenolic compounds from four species of ber (Ziziphus mauritiana L.) fruits: comparison of three base hydrolysis procedure for quantification of total phenolic acids. Memon AA, Memon N, Bhanger MI, Luthria DL. Food Chem · comparative study; research support, non-u.s. gov't; journal article · DOI 10.1016/j.foodchem.2013.01.065