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Citation: Ml. Porter et al., Cranberry proanthocyanidins associate with low-density lipoprotein and inhibit in vitro Cu2+-induced oxidation, J SCI FOOD, 81(14), 2001, pp. 1306-1313

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Authors: Krueger, CG Dopke, NC Treichel, PM Folts, J Reed, JD

Citation: Cg. Krueger et al., Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of polygalloyl polyflavan-3-ols in grape seed extract, J AGR FOOD, 48(5), 2000, pp. 1663-1667

Authors: Krueger, CG Albrecht, KA Reed, JD Bures, EJ Owens, VN

Citation: Cg. Krueger et al., Sodium sulphite effects on recovery and composition of detergent fibre andlignin from forage legumes varying in levels of proanthocyanidins, J SCI FOOD, 79(11), 1999, pp. 1351-1356