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Proanthocyanidin in the fruit of Japanese apricot (Prunus mume Sieb. et Zucc.) and their structural estimation by HPLC-ESI-MS/MS

Asako Horinishi, Shusuke Osaki, Tsuyoshi Masuda, Eisaku Nomura, Yoshie Tanaka, Yu-ichi Nakamura, Mai Horiuchi, Masaomi Negi, Toshihiko Shoji, Yoshihiko Ozaki

2021Journal of Food Composition and Analysis21 citationsDOI

Topics & Concepts

FleshPrunusTrimerRosaceaeProanthocyanidinChemistryBotanyDimerTetramerFood scienceBiologyHorticulturePolyphenolTraditional medicineBiochemistryEnzymeAntioxidantOrganic chemistryMedicinePhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisFood Quality and Safety Studies
Proanthocyanidin in the fruit of Japanese apricot (Prunus mume Sieb. et Zucc.) and their structural estimation by HPLC-ESI-MS/MS | Litcius