Effect of the presence of different oak ellagitannins in their own disappearance under oxidative or inert atmosphere

Food Chemistry

Volumn 286, Issue , 2019, Pages 43-50

  García Estévez, Ignacio ^a   Escribano Bailón, María Teresa ^a   Alcalde Eon, Cristina ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Castalagin; HPLC MS MRM; Kinetic model; Oak ellagitannins; Oxidation reactions; Oxygen; Vescalagin

Indexed keywords

KINETIC PARAMETERS; KINETIC THEORY;

CASTALAGIN; ELLAGITANNINS; KINETIC MODELING; OXIDATION REACTIONS; VESCALAGIN;

OXYGEN;

CASTALAGIN; ELLAGITANNIN; GRANDININ; OXYGEN; ROBURIN E; UNCLASSIFIED DRUG; VESCALAGIN; TANNIN;

ADSORPTION KINETICS; ARTICLE; ASTRINGENCY; ATMOSPHERE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COLOR; COMPARATIVE STUDY; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; MOLECULAR EVOLUTION; NONHUMAN; OAK; ORGANOLEPTIC PROPERTY; OXIDATION KINETICS; WINE; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METABOLISM; OXIDATION REDUCTION REACTION;

ATMOSPHERE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HYDROLYZABLE TANNINS; MASS SPECTROMETRY; OXIDATION-REDUCTION; OXYGEN; QUERCUS;

EID: 85061544113     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.02.007     Document Type: Article

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