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Original Articles

Tannin analysis of food products

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Pages 401-449 | Published online: 29 Sep 2009

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E Monday Idamokoro, Patrick J Masika & Voster Muchenje. (2016) Vachellia karroo leaf meal: a promising non-conventional feed resource for improving goat production in low-input farming systems of Southern Africa. African Journal of Range & Forage Science 33:3, pages 141-153.
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Emre Bakkalbaşi, Özay Menteş & Nevzat Artik. (2008) Food Ellagitannins–Occurrence, Effects of Processing and Storage. Critical Reviews in Food Science and Nutrition 49:3, pages 283-298.
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Li-Hua Zhang, Yi-Ming Lin, Gong-Fu Ye, Xiao-Wei Liu & Guang-Hui Lin. (2008) Changes in the N and P concentrations, N:P ratios, and tannin content in Casuarina equisetifolia branchlets during development and senescence. Journal of Forest Research 13:5, pages 302-311.
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Satoe YAGINUMA, Takuo SHIRAISHI & Kiharu IGARASHI. (2003) Developmental Transition of the Flavonoid Contents in Safflower Leaves during Stress-loaded Cultivation. Bioscience, Biotechnology, and Biochemistry 67:8, pages 1691-1698.
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Satoe YAGINUMA, Takuo SHIRAISHI, Hiroaki OHYA & Kiharu IGARASHI. (2002) Polyphenol Increases in Safflower and Cucumber Seedlings Exposed to Strong Visible Light with Limited Water. Bioscience, Biotechnology, and Biochemistry 66:1, pages 65-72.
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Cuauhtémoc Reyes‐Moreno, Octavio Paredes‐López & Elvira Gonzalez. (1993) Hard‐to‐cook phenomenon in common beans — A review. Critical Reviews in Food Science and Nutrition 33:3, pages 227-286.
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C. N. Wareham, J. Wiseman, D. J. A. Cole & J. Craigon. (1991) The possible role of methionine in the detoxification of faba bean (Vicia faba L.) tannins in chick diets. British Poultry Science 32:5, pages 1017-1026.
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