## Abstract Pears of the cultivar Gieser Wildeman were cooked for up to 24 h and changes in polyphenol and cell wall components were monitored. The main polyphenols were flavan‐3‐ols (epicatechin and its procyanidin oligomers), with an average degree of polymerisation of 6, and caffeoylquinic acid.
The effect of saponification, reduction and mild acid hydrolysis on the cell walls and cellulase-treated cell walls of Lolium perenne
✍ Scribed by Guy R. Tanner; Ian M. Morrison
- Publisher
- John Wiley and Sons
- Year
- 1983
- Tongue
- English
- Weight
- 575 KB
- Volume
- 34
- Category
- Article
- ISSN
- 0022-5142
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