Characterization of proanthocyanidins in pea (Pisum sativum L.), lentil (Lens culinaris L.), and faba bean (Vicia faba L.) seeds

Food Research International

Volumn 46, Issue 2, 2012, Pages 528-535

  Jin, Alena ^a   Ozga, Jocelyn A ^a   Lopes Lutz, Daise ^a   Schieber, Andreas ^a   Reinecke, Dennis M ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Faba bean; Flavonoids; Lentil; Pea; Proanthocyanidins; Seeds

Indexed keywords

ARRAY DETECTION; DEGREE OF POLYMERIZATION; DIETARY SOURCES; FABA BEANS; FLAVAN-3-OLS; FRESH WEIGHT; GRAIN LEGUME; LENTIL; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; PEA; PHLOROGLUCINOL; PHLOROGLUCINOLYSIS; PISUM SATIVUM; PROANTHOCYANIDINS; PROCYANIDINS; REVERSED-PHASE HIGH PERFORMANCE; SEED CROP; VICIA FABA;

CHROMATOGRAPHY; PLANTS (BOTANY); SEED;

FLAVONOIDS;

LENS CULINARIS; PISUM SATIVUM; VICIA FABA;

EID: 84858006309     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.11.018     Document Type: Article

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