An Approach for Degradation of Grape Seed and Skin Proanthocyanidin Polymers into Oligomers by Sulphurous Acid

AuthID
 P-00N-P1J
6
Author(s)
Luo, LX
·
Cui, Y
·
Cheng, JH
·
Fang, BR
·
Wei, ZM
·
Document Type
Article
Year published
2018
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 256, Pages: 203-211 (9)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85042652670
Wos: WOS:000428846700028
Source Identifiers
ISSN: 0308-8146
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