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Polymeric proanthocyanidins from grape skins

Author
SOUQUET, J.-M1 ; CHEYNIER, V1 ; BROSSAUD, F1 ; MOUTOUNET, M1
[1] ISVV-INRA, Institut des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-Chimiques, 2 place Viala, 34060 Montpellier, France
Source

Phytochemistry. 1996, Vol 43, Num 2, pp 509-512 ; ref : 22 ref

ISSN
0031-9422
Scientific domain
Biochemistry, molecular biology, biophysics; Plant biology and physiology; Pharmacology drugs
Publisher
Elsevier, Amsterdam
Publication country
Netherlands
Document type
Article
Language
English
Keyword (fr)
Flavanol Fruit Industrie vin Isolement Peau Structure moléculaire Tanin Vitis vinifera Angiospermae Dicotyledones Plante fruitière Spermatophyta Vitidaceae
Keyword (en)
Flavanol Fruit Wine industry Isolation Skin Molecular structure Tannin Vitis vinifera Angiospermae Dicotyledones Fruit crop Spermatophyta Vitidaceae
Keyword (es)
Flavanol Fruto Industria vino Aislamiento Piel Estructura molecular Tanino Vitis vinifera Angiospermae Dicotyledones Planta frutal Spermatophyta Vitidaceae
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A10 Plant physiology and development / 002A10D Chemical constitution

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars

Discipline
Agrifood industries Cytology, morphology, systematics, floristics, plants physiology, evolution and development
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
3194795

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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