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A new HPLC method was developed and validated for the determination of some phenolic compounds; gallic acid, chlorogenic acid, epigallocatechin, caffeic acid, vanillin, p-coumaric acid, rutin, and quercetin in some local wine and fruit wine samples.

Developing and validation of an HPLC-DAD method for the determination of eight phenolic constituents in extract of different wine species