## Abstract Various phenolic compounds were synthesized in an aqueous–alcoholic solution containing (+)‐catechin and glyoxylic acid which was used as a model of fruit‐derived food browning that usually occurs during aging. After purification by semi‐preparative HPLC, the isolated compounds were sub
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Unambiguous assignments for free dimeric proanthocyanidin phenols from 2D NMR
✍ Scribed by Tess de Bruyne; Luc A.C. Pieters; Roger A. Dommisse; Herbert Kolodziej; Victor Wray; Tobias Domke; Arnold J. Vlietinck
- Book ID
- 103345088
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 616 KB
- Volume
- 43
- Category
- Article
- ISSN
- 0031-9422
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