tannins

A Dictionary of Food and Nutrition | 2005 | 244 words | Copyright

tannins Compounds present in dark‐coloured sorghum, carob bean, unripe fruits, tea, etc.; they have an astringent effect in the mouth, precipitate proteins, and are used to clarify beer and wines. Also called tannic acid and gallotannin.

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DAVID A. BENDER. "tannins." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 12 Feb. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "tannins." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (February 12, 2012). http://www.encyclopedia.com/doc/1O39-tannins.html

DAVID A. BENDER. "tannins." A Dictionary of Food and Nutrition. 2005. Retrieved February 12, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-tannins.html

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