Exploring separation patterns and mechanisms of proanthocyanidins in grape seeds and pomace with diverse molecular weights, compositions, and structures-Reference-Cited by-同舟云学术

Exploring separation patterns and mechanisms of proanthocyanidins in grape seeds and pomace with diverse molecular weights, compositions, and structures

Published:2023-12 Issue: Volume:20 Page:101008
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Chen Xiaoyi,Song Hong,Zhou Shubo,Yuan Chunlong,Li Junjun

Funder

National Key Research and Development Program of China

Science and Technology Department of Ningxia

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference36 articles.

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3. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007);Chira;Journal of Agricultural and Food Chemistry,2009

4. Direct method for determining seed and skin proanthocyanidin extraction into red wine;Des Gachons;Journal of Agricultural and Food Chemistry,2003

5. Study on chemical composition, antioxidant and anti-inflammatory activities of hot water extract from Picea mariana bark and its proanthocyanidin-rich fractions;Diouf;Food Chemistry,2009

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