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Preparation and Characterization of Protocatechuic Acid Sulfates.
Molecules. 2019 Jan 16;24(2):307. doi: 10.3390/molecules24020307.
Molecules. 2019.
PMID: 30654476
Free PMC article.
Characterization of the mean degree of polymerization of proanthocyanidins in red wines using liquid chromatography-mass spectrometry (LC-MS).
González-Manzano S, Santos-Buelga C, Pérez-Alonso JJ, Rivas-Gonzalo JC, Escribano-Bailón MT.
González-Manzano S, et al. Among authors: perez alonso jj.
J Agric Food Chem. 2006 Jun 14;54(12):4326-32. doi: 10.1021/jf060467e.
J Agric Food Chem. 2006.
PMID: 16756363
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New flavanol-anthocyanin condensed pigments and anthocyanin composition in guatemalan beans (Phaseolus spp.).
Macz-Pop GA, González-Paramás AM, Pérez-Alonso JJ, Rivas-Gonzalo JC.
Macz-Pop GA, et al. Among authors: perez alonso jj.
J Agric Food Chem. 2006 Jan 25;54(2):536-42. doi: 10.1021/jf051913l.
J Agric Food Chem. 2006.
PMID: 16417317
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