Zurita, Javier <br/><br/>
Improved procedure to determine non-extractable polymeric proanthocyanidins in plant foods.  [electronic resource] 

 -  International journal of food sciences and nutrition  Dec 2012 
 - 936-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1465-3478 
<br/><br/><label>Standard No.: </label>10.3109/09637486.2012.681634  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Butanols--chemistry<br/>Chlorides--chemistry<br/>Ferric Compounds--chemistry<br/>Food Analysis--methods<br/>Fruit--chemistry<br/>Heterocyclic Compounds, 3-Ring--analysis<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Hydrolysis--drug effects<br/>Indicators and Reagents--chemistry<br/>Plants, Edible--chemistry<br/>Proanthocyanidins--analysis<br/>Seeds--chemistry<br/>Solubility<br/>Spectrophotometry