Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry

Proanthocyanidins are complex polymers of flavan-3-ol monomers and play a key sensory and health role in foods and beverages. We describe here a novel method for characterizing wine proanthocyanidins using a theoretical database comprised of the chemical formula and exact mass of 996 compounds. The...

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Detalles Bibliográficos
Autores principales: Frost, Scott, Lerno, Larry A., Zweigenbaum, Jerry, Heymann, Hildegarde, Ebeler, Susan E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222522/
https://www.ncbi.nlm.nih.gov/pubmed/30340402
http://dx.doi.org/10.3390/molecules23102687

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6222522/
https://www.ncbi.nlm.nih.gov/pubmed/30340402
http://dx.doi.org/10.3390/molecules23102687

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