Improved procedure to determine non-extractable polymeric proanthocyanidins in plant foods. [electronic resource]
Producer: 20130411Description: 936-9 p. digitalISSN:- 1465-3478
- Butanols -- chemistry
- Chlorides -- chemistry
- Ferric Compounds -- chemistry
- Food Analysis -- methods
- Fruit -- chemistry
- Heterocyclic Compounds, 3-Ring -- analysis
- Hot Temperature
- Hydrogen-Ion Concentration
- Hydrolysis -- drug effects
- Indicators and Reagents -- chemistry
- Plants, Edible -- chemistry
- Proanthocyanidins -- analysis
- Seeds -- chemistry
- Solubility
- Spectrophotometry
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Publication Type: Journal Article
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