Extraction and Analysis of Phenolic Compounds from Grape Berries.

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作者： Kamal,Tyagi ^[1] ; Larry,Lerno ^[2] ; Mirko,De Rosso ^[2] ; Itay,Maoz ^[3] ; Amnon,Lichter ^[4] ; Susan E,Ebeler ^[1] ; Riccardo,Flamini ^[1]

作者单位： Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel. ^[1] Department of Viticulture and Enology, University of California, Davis, CA, USA. ^[2] Food Safety and Measurement Facility, University of California, Davis, CA, USA. ^[3] Chemistry Lab., Council for Agricultural Research and Economics - Viticulture & Enology (CREA-VE), Conegliano, Italy. ^[4] Department of Viticulture and Enology, University of California, Davis, CA, USA. seebeler@ucdavis.edu. ^[5] Chemistry Lab., Council for Agricultural Research and Economics - Viticulture & Enology (CREA-VE), Conegliano, Italy. riccardo.flamini@crea.gov.it. ^[6]

关键词 Flavonoids HPLC LC/MS Phenolic compounds Proanthocyanidins Tannins Vitis vinifera

主题词色谱法, 高压液相(Chromatography, High Pressure Liquid);色谱法, 液相(Chromatography, Liquid);类黄酮物质(Flavonoids);水果(Fruit);酚类(Phenols);植物提取物(Plant Extracts);葡萄属(Vitis)

DOI 10.1007/978-1-0716-2185-1_1

PMID 35508825

发布时间 2022-07-05

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