Validation of a Mass Spectrometry Method To Quantify Oak Ellagitannins in Wine Samples-Reference-Cited by-同舟云学术

Validation of a Mass Spectrometry Method To Quantify Oak Ellagitannins in Wine Samples

Published:2012-02-06 Issue:6 Volume:60 Page:1373-1379
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

García-Estévez Ignacio¹,Escribano-Bailón M. Teresa¹,Rivas-Gonzalo Julián C.¹,Alcalde-Eon Cristina¹

Affiliation:

1. Grupo de Investigación en Polifenoles (GIP), Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 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/jf203836a

Reference25 articles.

1. Protein Binding and Astringent Taste of a Polymeric Procyanidin, 1,2,3,4,6-Penta-O-galloyl-β-d-glucopyranose, Castalagin, and Grandinin

2. Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus alba L.) and European Oak Wood (Quercus robur L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines

3. The Chemistry of Wine PolyphenolicC-Glycosidic Ellagitannins Targeting Human Topoisomerase II

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