Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization
Author:
Affiliation:
1. INRAE, Avignon University UMR408 SQPOV Avignon France
2. INRAE, UR1268 BIA, Team Polyphenol Reactivity & Processing (PRP) Le Rheu France
3. INRAE TRANSFORM Nantes France
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12797
Reference259 articles.
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5. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose
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