Cargando…
New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation
In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M−H](−) ion peak at m/z 1055.0631 (compound A) and at m/z 1011.0756 (compound B). A compound is named C...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602746/ https://www.ncbi.nlm.nih.gov/pubmed/33081146 http://dx.doi.org/10.3390/foods9101477 |