Condensed Tannin Composition Analysis in Persimmon (Diospyros kaki Thunb.) Fruit by Acid Catalysis in the Presence of Excess Phloroglucinol-Reference-Cited by-同舟云学术

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Condensed Tannin Composition Analysis in Persimmon (Diospyros kaki Thunb.) Fruit by Acid Catalysis in the Presence of Excess Phloroglucinol

Published:2010 Issue:3 Volume:79 Page:275-281
ISSN:1882-336X
Container-title:Journal of the Japanese Society for Horticultural Science
language:en
Short-container-title:J. Japan. Soc. Hort. Sci.

Author:

Akagi Takashi,Suzuki Yasuhiko,Ikegami Ayako,Kamitakahara Hiroshi,Takano Toshiyuki,Nakatsubo Fumiaki,Yonemori Keizo

Publisher

Japanese Society for Horticultural Science

Reference30 articles.

1. Expression balances of structural genes in shikimate and flavonoid biosynthesis cause a difference in proanthocyanidin accumulation in persimmon (Diospyros kaki Thunb.) fruit

2. DkMyb4 Is a Myb Transcription Factor Involved in Proanthocyanidin Biosynthesis in Persimmon Fruit

3. Flavan-3-ols: Nature, occurrence and biological activity

4. Proanthocyanidin Synthesis and Expression of Genes Encoding Leucoanthocyanidin Reductase and Anthocyanidin Reductase in Developing Grape Berries and Grapevine Leaves

5. Polyphenolic compounds from Croton lechleri

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1. The occurring of astringency during persimmon pulp drying and its correlation with tannin derivatives;Journal of Food Composition and Analysis;2024-09

2. DkDTX1/MATE1 mediates the accumulation of proanthocyanidin and affects astringency in persimmon;Plant, Cell & Environment;2024-08-22

3. Development of UHPLC-Q-Exactive Orbitrap/MS Technique for Determination of Proanthocyanidins (PAs) Monomer Composition Content in Persimmon;Plants;2024-05-22

4. Spectral and chromatographic analysis of food-related components produced by bacteria, plants, and fungi. A review;Microchemical Journal;2023-12

5. Preferential transport activity of DkDTX5/MATE5 affects the formation of different astringency in persimmon;Journal of Integrative Plant Biology;2023-10

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