Composition of flavonoid phenolic polymers isolated from red wine during maceration and significance of flavan-3-ols in foods pertaining to biological activity /

Description

Thesis (M.S.)--Oregon State University, 2007. / Printout. Includes bibliographical references (leaves 162-183). Also available on the World Wide Web.

Links & Downloads

1. http://hdl.handle.net/1957/4778

Tags

Bioflavonoids Polyphenols

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/124095769
Date	January 1900
Creators	Aron, Patricia M.
Source Sets	OCLC
Language	English
Detected Language	English
Source	Connect to this title online.