Procyanidins in Food
Author:
Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-13-1745-3_43-1
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1. A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications;Comprehensive Reviews in Food Science and Food Safety;2024-04-18
2. Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization;Comprehensive Reviews in Food Science and Food Safety;2021-07-19
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