Analysis of the Oxidative Degradation of Proanthocyanidins under Basic Conditions
Author:
Affiliation:
1. Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, and Food Innovation Center, Portland, Oregon, 97209
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf035311i
Reference17 articles.
1. Chemistry and Significance of Condensed Tannins
2. Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health
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