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June 15, 2009Journal of Food Science

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

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Authors

RKR. C. KhanalFox Chase Cancer CenterLHLuke R. HowardIndiana University BloomingtonRPR. L. PriorNortheast Ohio Medical University

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Khanal et al. (2009) studied this question.

synapsesocial.com/papers/6a70457335aa2c282ce190e8https://doi.org/10.1111/j.1750-3841.2009.01221.x
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  5. 5Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation2003 · 619 citations