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Chemical structures of the condensed tannins in the fruits ofDiospyrosspecies

✍ Scribed by Fumiaki Nakatsubo; Kenichi Enokita; Koji Murakami; Keizo Yonemori; Akira Sugiura; Naoki Utsunomiya; Suranant Subhadrabandhu


Publisher
Springer
Year
2002
Tongue
English
Weight
449 KB
Volume
48
Category
Article
ISSN
1435-0211

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## Abstract The tannins of 20 species of edible fruits are described. The majority contain condensed tannins (polymeric proanthocyanidins) whose structural units and number average molecular weight have been determined. Some fruits contain both condensed and hydrolysable, or hydrolysable tannins al

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