Condensed tannins—Their content in plant foods, changes during processing, antioxidant and biological activities
Ryszard Amarowicz, Ronald B. Pegg
Topics & Concepts
ProanthocyanidinFood scienceAntioxidantChemistryTanninHealth benefitsPolyphenolBiochemistryTraditional medicineMedicinePhytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesNuts composition and effects