α-Glucosidase inhibition and antioxidant activity of an oenological commercial tannin. Extraction, fractionation and analysis by HPLC/ESI-MS/MS and 1H NMR

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Title
α-Glucosidase inhibition and antioxidant activity of an oenological commercial tannin. Extraction, fractionation and analysis by HPLC/ESI-MS/MS and 1H NMR
Authors
Keywords
Plant polyphenols, Oenological tannins, Quercus robur, α-Glucosidase inhibition, HPLC/ESI-MS/MS, H NMR
Journal
FOOD CHEMISTRY
Volume 215, Issue -, Pages 50-60
Publisher
Elsevier BV
Online
2016-07-26
DOI
10.1016/j.foodchem.2016.07.136

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