High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in foods and beverages

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 9, 1999, Pages 3693-3701

  Lazarus, Sheryl A ^a   Adamson, Gary E ^a   Hammerstone, John F ^a   Schmitz, Harold H ^a  

^a MARS INC   (United States)

Author keywords

A type; HPLC MS; Procyanidin; Prodelphinidin

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CINNAMON; PROANTHOCYANIDIN; PROANTHOCYANIDIN DERIVATIVE;

ANGIOSPERM; ARTICLE; BEVERAGE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CHEMISTRY; FOOD; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; METHODOLOGY; PLANT SEED; TEA; ULTRAVIOLET RADIATION;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMOMUM ZEYLANICUM; FOOD ANALYSIS; MASS SPECTROMETRY; PROANTHOCYANIDINS; ROSALES; SEEDS; TEA;

CINNAMOMUM VERUM; MAGNOLIOPHYTA;

EID: 0032818390     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9813642     Document Type: Article

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