Comparison of extraction methods and assay procedures for the determination of the apparent tannin content of common beans-Reference-Cited by-同舟云学术

Comparison of extraction methods and assay procedures for the determination of the apparent tannin content of common beans

Published:1991 Issue:3 Volume:56 Page:291-301
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Carmona Andrés,Seidl Dinah S,Jaffé W G

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference27 articles.

1. AOAC 1970 Official Methods of Analysis (11th edn). Association of Official Analytical Chemists, Washington, DC, p 154.

2. 1974 Alpha-amylase. In: Methods of Enzymatic Analysis (2nd edn), Vol. 1, eds & . Academic Press, New York, p 432.

3. 1980 The nutritional role of polyphenols in beans. In: Polyphenols in Cereals and Legumes, ed International Development Research Center, Ottawa, pp 61–68.

4. Analysis of condensed tannins using acidified vanillin

5. Method for Estimation of Tannin in Grain Sorghum 1

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