FAB-MS Applications in the Elucidation of Proanthocyanidin Structures
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4684-7511-1_11.pdf
Reference92 articles.
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3. Salunkhe, D.K.; Jadhav, S.J.; Kadam, S.S.; Chavan, J.K. Chemical, biochemical, and biological significance of polyphenols in cereals and legumes. CRC Crit. Rev. Food Sci. Nitr. 17: 277 (1982).
4. Haslam, E. Symmetry and promiscuity in procyanidin biochemistry. Phytochemistry 16: 1625 (1977).
5. Delcour, J.A.; Vandeberghe, M.M.; Dondeyne, P.; Schrevens, E.L.; Wijnhoven, J. Flavor and haze stability differences in unhopped and hopped all-malt Pilsner beers brewed with proanthocyanidin-free and with regular malt. J. Inst. Brew. 90: 67 (1984).
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