The Hidden Face of Wine Polyphenol Polymerization Highlighted by High‐Resolution Mass Spectrometry

Polyphenols, including tannins and red anthocyanin pigments, are responsible for the color, taste, and beneficial health properties of plant‐derived foods and beverages, especially in red wines. Known compounds represent only the emerged part of the “wine polyphenol iceberg”. It is believed that the...

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Detalles Bibliográficos
Autores principales: Vallverdú‐Queralt, Anna, Meudec, Emmanuelle, Eder, Matthias, Lamuela‐Raventos, Rosa M., Sommerer, Nicolas, Cheynier, Véronique
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Communications
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5474658/
https://www.ncbi.nlm.nih.gov/pubmed/28638763
http://dx.doi.org/10.1002/open.201700044

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5474658/
https://www.ncbi.nlm.nih.gov/pubmed/28638763
http://dx.doi.org/10.1002/open.201700044

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