Isolation and Structural Elucidation of Some Procyanidins from Apple by Low-Temperature Nuclear Magnetic Resonance-Reference-Cited by-同舟云学术

Isolation and Structural Elucidation of Some Procyanidins from Apple by Low-Temperature Nuclear Magnetic Resonance

Published:2003-05-24 Issue:13 Volume:51 Page:3806-3813
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shoji Toshihiko¹,Mutsuga Motoh¹,Nakamura Takatoshi¹,Kanda Tomomasa¹,Akiyama Hiroshi¹,Goda Yukihiro¹

Affiliation:

1. Fundamental Research Laboratory, Asahi Breweries, Ltd., 1-21 Midori 1-chome, Moriya, Ibaraki 302-0106, Japan, and Division of Foods, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0300184

Reference39 articles.

1. Enzymatic browning reactions in apple and apple products

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