Characterization of the Mean Degree of Polymerization of Proanthocyanidins in Red Wines Using Liquid Chromatography−Mass Spectrometry (LC-MS)-Reference-Cited by-同舟云学术

Characterization of the Mean Degree of Polymerization of Proanthocyanidins in Red Wines Using Liquid Chromatography−Mass Spectrometry (LC-MS)

Published:2006-05-20 Issue:12 Volume:54 Page:4326-4332
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

González-Manzano S.¹,Santos-Buelga C.¹,Pérez-Alonso J. J.¹,Rivas-Gonzalo J. C.¹,Escribano-Bailón M. T.¹

Affiliation:

1. Grupo de Investigación en Polifenoles, Facultad de Farmacia, Unidad de Nutrición y Bromatología, Universidad de Salamanca, E-37007 Salamanca, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060467e

Reference32 articles.

1. Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

2. Bitterness and astringency of phenolic fractions in wine

3. Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

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