Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography-Reference-Cited by-同舟云学术

Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography

Published:2015-07 Issue: Volume:179 Page:278-289
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Esatbeyoglu Tuba,Wray Victor,Winterhalter Peter

Funder

Bundesministerium für Bildung und Forschung

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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3. Proanthocyanidins and a phloroglucinol derivative from Rumex acetosa L;Bicker;Fitoterapia,2009

4. Regulation of vascular endothelial function by procyanidin-rich foods and beverages;Caton;Journal of Agricultural and Food Chemistry,2010

5. Relationship between procyanidin and flavor contents of cocoa liquors from different origins;Counet;Journal of Agricultural and Food Chemistry,2004

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