Use of thiolysis hyphenated to RP-HPLC-ESI(-)-MS/MS for the analysis of flavanoids in fresh lager beers

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 1012-1018

  Callemien, Delphine ^a   Guyot, Sylvain ^b   Collin, Sonia ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^b CEMAGREF   (France)

Author keywords

Beer; ESI; Hop; HPLC MS MS; Malt; Proanthocyanidins; Thiolysis

Indexed keywords

ACETONE; CATECHIN; FLAVONOID; GALLOCATECHIN; POLYPHENOL DERIVATIVE; PROANTHOCYANIDIN DERIVATIVE; PROCYANIDIN; SEPHADEX; THIOL DERIVATIVE; TOLUENE;

ARTICLE; BEER; CHEMICAL STRUCTURE; DEPOLYMERIZATION; MASS SPECTROMETRY; POLYMERIZATION; REVERSED PHASE LIQUID CHROMATOGRAPHY; ULTRAVIOLET RADIATION;

EID: 43649093592     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.081     Document Type: Article

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