Gallotannins in Food
Author:
Publisher
Springer Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-15-4148-3_26
Reference91 articles.
1. Arapitsas P (2012) Hydrolyzable tannin analysis in food. Food Chem 135:1708–1717. https://doi.org/10.1016/j.foodchem.2012.05.096
2. Aviram M, Dornfeld L, Rosenblat M et al (2000) Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E-deficient mice. Am J Clin Nutr 71:1062–1076. https://doi.org/10.1093/ajcn/71.5.1062
3. Badhani B, Sharma N, Kakkar R (2015) Gallic acid: a versatile antioxidant with promising therapeutic and industrial applications. RSC Adv 5:27540–27557. https://doi.org/10.1039/c5ra01911g
4. Barreto JC, Trevisan MTS, Hull WE et al (2008) Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves, and peel of mango (Mangifera indica L.). J Agric Food Chem 56:5599–5610. https://doi.org/10.1021/jf800738r
5. Bellotti N, del Amo B, Romagnoli R (2012) Caesalpinia spinosa tannin derivatives for antifouling formulations. Procedia Mater Sci 1:259–265. https://doi.org/10.1016/j.mspro.2012.06.035
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