Characterization of the mean degree of polymerization of proanthocyanidins in red wines using Liquid Chromatography-Mass Spectrometry (LC-MS)

  1. González-Manzano, S.
  2. Santos-Buelga, C.
  3. Pérez-Alonso, J.J.
  4. Rivas-Gonzalo, J.C.
  5. Escribano-Bailón, M.T.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2006

Alea: 54

Zenbakia: 12

Orrialdeak: 4326-4332

Mota: Artikulua

DOI: 10.1021/JF060467E GOOGLE SCHOLAR
Datuen iturria: Scopus