Proanthocyanidin in the fruit of Japanese apricot (Prunus mume Sieb. et Zucc.) and their structural estimation by HPLC-ESI-MS/MS-Reference-Cited by-同舟云学术

Proanthocyanidin in the fruit of Japanese apricot (Prunus mume Sieb. et Zucc.) and their structural estimation by HPLC-ESI-MS/MS

Published:2021-10 Issue: Volume:103 Page:104039
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Horinishi Asako,Osaki Shusuke,Masuda Tsuyoshi,Nomura Eisaku^ORCID,Tanaka Yoshie,Nakamura Yu-ichi,Horiuchi Mai,Negi Masaomi,Shoji Toshihiko,Ozaki Yoshihiko

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. A Systematic Review of Ume Health Benefits. Retrieved June 23, 2020 From Sophia;Christensen,2016

4. The specific degree-of-polymerization of A-type proanthocyanidin oligomers impacts Streptococcus mutans glucan-mediated adhesion and transcriptome responses within biofilms;Feng;Biofouling,2013

5. The structure of cranberry proanthocyanidins which inhibit adherence of uropathogenic P-fimbriated Escherichia coli in vitro;Foo;Phytochemistry,2000

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