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Cranberry proanthocyanidins (PACs) were characterised by HPLC (after thiolysis) and LC–ESI-MS analysis after fractionation by normal-phase chromatography. According to the HPLC retention time and mass spectra of compounds released after depolymerisation reaction, PACs are based on epicatechin and dimer A2 units along with catechin (minor component) and epigallocatechin (trace amounts). Fractionation...
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