Jump to Main Content
- Sun, Baoshan, et al. Show all 6 Authors
- Food chemistry 2018 v.256 pp. 203-211
- grape seeds; grapes; polymers; proanthocyanidins; procyanidins; temperature
- ... 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 sample-sulphurous acid ratio of 1:0.2, and for grape skin with the temperature of 40 °C, reaction time of 60 min and sample-sulphurous acid ratio of 1:0.2, were ...