Components of non-anthocyanin phenolic compounds in wines of vitis amurensis and its hybrids

African Journal of Biotechnology

Volumn 10, Issue 66, 2011, Pages 14767-14777

  Zhao, Quan ^a,b   Duan, Chang Qing ^a   Wang, Jun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Jilin Agriculturel Science and Technology College   (China)

Author keywords

High performance liquid chromatography electrospray ionization tandem mass spectrometry; Non anthocyanin phenolic compounds; Wine

Indexed keywords

CAFFEIC ACID; CAFTARIC ACID; CATECHIN; CINNAMIC ACID; CINNAMIC ACID DERIVATIVE; CUTARIC ACID; ELLAGIC ACID; EPICATECHIN; FERTARIC ACID; FERULIC ACID; FLAVONOL DERIVATIVE; GALLIC ACID; HYPERIN; ISOQUERCITRIN; LUTEOLIN; MYRICETIN; MYRICETIN 3 GLUCOSIDE; NARINGENIN; PHENOL DERIVATIVE; PICEID; PROCYANIDIN B1; PROCYANIDIN B2; PROCYANIDIN C1; PROTOCATECHUIC ACID; QUERCITIN 3 GLUCURONIDE; RESVERATROL; SYRINGIC ACID; TAXIFOLIN; UNCLASSIFIED DRUG;

ARTICLE; CLUSTER ANALYSIS; CONTROLLED STUDY; CULTIVAR; ELECTROSPRAY MASS SPECTROMETRY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYBRID; PHYTOCHEMISTRY; PLANT BREEDING; QUANTITATIVE ANALYSIS; VITIS AMURENSIS; WINE;

VITACEAE; VITIS AMURENSIS;

EID: 80055072396     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/AJB11.173     Document Type: Article

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