Isolation, characterisation and determination of biological activity of coffee proanthocyanidins
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Cited by 28 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Discrimination of Green Coffee (Coffea arabica and Coffea canephora) of Different Geographical Origin Based on Antioxidant Activity, High-Throughput Metabolomics, and DNA RFLP Fingerprinting;Antioxidants;2023-05-21
2. UV-C Promotes the Accumulation of Flavane-3-ols in Juvenile Fruit of Grape through Positive Regulating VvMYBPA1;Plants;2023-04-18
3. Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition;Bionatura;2022-09-15
4. Inactivation of plant and animal viruses by proanthocyanidins from Alpinia zerumbet extract;Plant Biotechnology;2021-12-25
5. Structural characterization of native and oxidized procyanidins (condensed tannins) from coffee pulp (Coffea arabica) using phloroglucinolysis and thioglycolysis-HPLC-ESI-MS;Food Chemistry;2021-03
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