Catechine und deren Abbauprodukte in Weintrauben, Trestern, Essigweinen und daraus hergestellten Essigen
暂无分享，去创建一个
[1] J. Jones,et al. A mild procedure for the extraction and fractionation of anthocyanin, proanthocyanin and other polyphenols of apple peel☆ , 1969 .
[2] V. L. Singleton,et al. Phenolic substances in grapes and wine, and their significance. , 1969, Advances in food research. Supplement.
[3] K. Weinges,et al. Zur Kenntnis der Proanthocyanidine, X Procyanidine aus Früchten , 1968 .
[4] H. Neukom,et al. Proanthocyanidins in the Apple , 1966 .
[5] J. F. Fisher,et al. A Thin-Layer Chromatographic-Calorimetric Method for Determining Naringin in Grapefruit , 1966 .
[6] B. K. Nortje. Some Catechins and Proanthocyanidins in the Cores of Bartlett Pears , 1966 .
[7] T. Swain,et al. Flavan production in strawberry leaves , 1966 .
[8] W. Whalley. Methods in Polyphenol Chemistry : Edited by J. B. Pridham. Pergamon Press, Oxford, 1964. 146 pp. 505. , 1965 .
[9] K. Weinges. The occurrence of catechins in fruits , 1964 .
[10] T. Swain,et al. Changes in tannins in ripening fruits , 1963 .
[11] T. A. Geissman,et al. The chemistry of flavonoid compounds , 1962 .
[12] W. Hillis,et al. The phenolic constituents of Prunus domestica. II.†—The analysis of tissues of the Victoria plum tree , 1959 .
[13] W. E. Hillis,et al. The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents , 1959 .