(S)- and (R)-Eriodictyol-6-C-ß-D-glucopyranoside, novel keys to the fermentation of rooibos (Aspalathus linearis)

Author:

Marais Charlene,van Rensburg Werner Janse,Ferreira Daneel,Steenkamp Jacobus A.

Publisher

Elsevier BV

Subject

Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry

Reference18 articles.

1. Singlet oxidation of foods;Bradley;Crit. Rev. Food Sci. Nutr.,1992

2. Flavonoids: advances in research since 1986;Bohm,1986

3. 6-C-Glucosylnaringenin from Tulipa gesneriana;Budzianowski;Phytochemistry,1978

4. Characterization of the products of nonenzymic autoxidative phenolic reactions in a caffeic acid model system;Cilliers;J. Agric. Food Chem.,1991

5. Dimeric prorobinetinidins from Robinia pseudacacia;Coetzee;Tetrahedron,1995

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