An approach for degradation of grape seed and skin proanthocyanidin polymers into oligomers by sulphurous acid.
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DOI: 10.1016/j.foodchem.2018.02.097
Abstract: To develop an efficient method for degradation of grape seed and skin proanthocyanidins polymers into oligomers, an optimized sulphurous acid degradation conditions for grape seed with the temperature of 60 °C, reaction time of 60 min and… read more here.
Keywords: degradation; seed; grape; skin ... See more keywords