THE SEPARATION AND IDENTIFICATION OF A DIMER OF CATECHIN OCCURRING IN BEER

Autor:	R. Eastmond
Rok vydání:	1974
Předmět:	chemistry.chemical_compound Chromatography Polyphenol Chemistry Dimer Organic chemistry Catechin Procyanidin B3 Food Science
Zdroj:	Journal of the Institute of Brewing. 80:188-192
ISSN:	0046-9750
DOI:	10.1002/j.2050-0416.1974.tb03602.x
Popis:	A dimer of catechin has been separated from a number of ales, stouts and lagers. This compound has been shown to have the same structure as procyanidin B3, which has previously been isolated from plant sources. It can be conveniently synthesized from dihydroquercetin and catechin.
Databáze:	OpenAIRE
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