THE SEPARATION AND IDENTIFICATION OF A DIMER OF CATECHIN OCCURRING IN BEER
Open Access
- 4 March 1974
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 80 (2) , 188-192
- https://doi.org/10.1002/j.2050-0416.1974.tb03602.x
Abstract
A dimer of catechin has been separated from a number of ales, stouts and lagers. This compound has been shown to have the same structure as procyanidin B3, which has previously been isolated from plant sources. It can be conveniently synthesized from dihydroquercetin and catechin.Keywords
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