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Laboratory techniques / Assay / Tannin / Polymerization / Chemistry / Food science / Proanthocyanidins


Vanillin/Acid Butanol Ratio for Degree of  Polymerization  Ann E. Hagerman © 2002  Without pure proanthocyanidin, the modified vanillin method cannot be used to directly estimate  degree of po
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Document Date: 2011-01-12 14:35:16


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