Article published the July 2, 2013
Introduction Tannins, polyphenolic compounds which occur naturally in the bark, leaves, seeds and roots of many plants 1. They encompass a wide range of molecular weights ranging from 500 to over 20,000 Daltons 2 and confer the astringent taste often found in tea, chocolate, wine and fruits 1, 3. Due to their large number of phenolic groups and aromatic rings they readily form complexes via hydrop ...
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