TY - JOUR AU - González Manzano, Susana AU - Santos Buelga, Celestino AU - Pérez-Alonso, José Joaquín AU - Rivas Gonzalo, Julián C. AU - Escribano Bailón, María Teresa PY - 2006 SN - 0021-8561 UR - http://hdl.handle.net/10366/141130 AB - [EN] n HPLC-MS method for the characterization of proanthocyanidins (PA) has been refined. Further application to red wines provided interesting conclusions about the composition of the flavanol fraction and PA extractability during winemaking. The... LA - eng KW - Mean degree of polymerization KW - Proanthocyanidins KW - Wine KW - LC-MS TI - Characterization of the Mean Degree of Polymerization of Proanthocyanidins in Red Wines Using Liquid Chromatography−Mass Spectrometry (LC-MS) DO - 10.1021/jf060467e T2 - Journal of Agricultural and Food Chemistry VL - 54 M2 - 4326 ER -