Characterization of Red Wine Proanthocyanidins Using a Putative Proanthocyanidin Database, Amide Hydrophilic Interaction Liquid Chromatography (HILIC), and Time-of-Flight Mass Spectrometry.

Molecules · 2018 · PMC6222522 · PMID 30340402

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an overall trendno p-value reported

An overall trend showing increased extraction of proanthocyanidins with maceration is shown.

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