Relationship between theoretical and experimentally detected tannin content of common beans (Phaseolus vulgaris L.)
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference12 articles.
1. Reduction of digestibility of legume proteins by tannins;Bressani;J. Plant Foods,1982
2. Vanillin assay for proanthocyanidins (condensed tannins): modification of the solvent for estimation of the degree of polymerization;Butler;J. Agric. Food Chem.,1980
3. Food legumes in human nutrition: A personal perspective;Deshpande;CRC Crit. Rev. Food Sci. Nutr.,1992
4. Determination of phenolic compounds of dry beans using vanillin, redox and precipitation assays;Deshpande;J. Food Sci.,1987
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