Antioxidant properties of polymeric proanthocyanidins from fruit stones and pericarps of Litchi chinensis Sonn

Food Research International

Volumn 44, Issue 2, 2011, Pages 613-620

  Zhou, Hai Chao ^a   Lin, Yi Ming ^a   Li, Yuan Yue ^b   Li, Min ^a   Wei, Shu Dong ^a   Chai, Wei Ming ^a   Tam, Nora Fung yee ^c  

^a XIAMEN UNIVERSITY   (China)

^b JIMEI UNIVERSITY   (China)

^c CITY UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Antioxidant property; Condensed tannins; HPLC ESI MS; Litchi chinensis; MALDI TOF MS; Polymerization degree

Indexed keywords

ANTIOXIDANT PROPERTIES; CONDENSED TANNINS; HPLC-ESI-MS; LITCHI CHINENSIS; MALDI-TOF MS; POLYMERIZATION DEGREE;

DESORPTION; DIMERS; ELECTROSPRAY IONIZATION; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; POLYMERIZATION; TOLUENE;

POLYMERS;

LITCHI CHINENSIS;

EID: 79952313373     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.12.016     Document Type: Article

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