Oxidation products of procyanidins in apple juice model solution : which preferential pathways between polymerisation and intramolecular additions ? Which consequences for their tanning properties ? - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2008

Oxidation products of procyanidins in apple juice model solution : which preferential pathways between polymerisation and intramolecular additions ? Which consequences for their tanning properties ?

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Food engineering Chemical and Process Engineering Life Sciences [q-bio]

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https://hal.inrae.fr/hal-02814327

Submitted on : Saturday, June 6, 2020-12:03:15 PM

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hal-02814327 , version 1 (06-06-2020)

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  • HAL Id : hal-02814327 , version 1
  • PRODINRA : 19421

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Pascal Poupard, Anthony Delarue, Catherine M.G.C. Renard, Alain A. Baron, Sylvain Guyot. Oxidation products of procyanidins in apple juice model solution : which preferential pathways between polymerisation and intramolecular additions ? Which consequences for their tanning properties ?. 24. International Conference on Polyphenols, Jul 2008, Salamanca, Spain. 2pp. ⟨hal-02814327⟩

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