| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398995 | Food Research International | 2012 | 9 Pages |
Abstract
⺠Almond blanch water (ABW) is a by-product from almond industrial processing. ⺠Proanthocyanidins (PA) profile in ABW was determined by HPLC-ESI-QqQ-MS/MS and MALDI-TOF/TOF MS. ⺠More than 80 PA, from dimers to decamers, were identified in ABW. ⺠ABW may be used as a source of water-soluble PA.
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Authors
Jara Pérez-Jiménez, Josep LluÃs Torres,