Low Molecular Weight Polyphenols in Cork of Quercus suber

Low molecular weight polyphenols were studied by HPLC in samples of cork from different trees of Spanish Quercus suber and at different industrial processing stages. Gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferylic, and sinapic aldehydes, a...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1997-07, Vol.45 (7), p.2695-2700
Hauptverfasser:	Conde, Elvira, Cadahía, Estrella, García-Vallejo, María Concepción, Fernández de Simón, Brígida, González Adrados, José Ramón
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE PHENOLIQUE ACIDOS FENOLICOS ALDEHIDOS ALDEHYDE ALDEHYDES Biological and medical sciences CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE CORCHO CORK Fermented food industries Food industries Fundamental and applied biological sciences. Psychology LIEGE PHENOLIC ACIDS QUERCUS SUBER Wines and vinegars
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