Coupling Hydrophilic Interaction Chromatography and Reverse-Phase Chromatography for Improved Direct Analysis of Grape Seed Proanthocyanidins.

Lin, Ruge; Wang, Yi; Cheng, Huan; Chen, Shiguo; Ye, Xingqian; Pan, Haibo

Lin, Ruge; Wang, Yi; Cheng, Huan; Chen, Shiguo; Ye, Xingqian; Pan, Haibo.

Afiliación

Lin R; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Sci
Wang Y; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
Cheng H; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Sci
Chen S; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Sci
Ye X; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
Pan H; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

Foods ; 12(6)2023 Mar 20.

Article en En | MEDLINE | ID: mdl-36981246

Palabras clave

anthocyanidin; direct analysis; hydrophilic interaction chromatography; mean degree of polymerization; proanthocyanidins

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article Pais de publicación: Suiza