Lucerne tannins. II. Isolation of tannins from lucerne, their nature and influence on the digestive enzymes in vitro
- 1 October 1972
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (10) , 1157-1162
- https://doi.org/10.1002/jsfa.2740231003
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Lucerne tannins. I. Content and composition during growthJournal of the Science of Food and Agriculture, 1972
- Formation of complexes between protein and tannic acidJournal of Agricultural and Food Chemistry, 1969
- Inhibition of digestive enzymes by condensed tannins from green and ripe carobsJournal of the Science of Food and Agriculture, 1969
- Factors influencing the formation of precipitates and hazes by gelatin and condensed and hydrolyzable tanninsJournal of Agricultural and Food Chemistry, 1968
- Enzyme reactions with phenolic compounds: Effects of O-methyltransferase and high pH on the polyphenol oxidase substrates in applePhytochemistry, 1964
- Präparative und analytische Trennung organischer Verbindungen durch Chromatographie an PolyamidAngewandte Chemie, 1963
- Tannin-Gelatin-Reaktion im Lichte der Theorie der Reaktionen kleiner Moleküle mit MakromolekülenCollection of Czechoslovak Chemical Communications, 1962
- Enzyme Inhibition, The Trypsin Inhibitor of AlfalfaJournal of Agricultural and Food Chemistry, 1960
- Interaction of vegetable tannins with polyamides as proof of the dominant function of the peptide bond of collagen for its binding of tanninsJournal of Polymer Science, 1954