| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601263 | Food Chemistry | 2013 | 31 Pages |
Abstract
⺠Diverse cowpea varieties screened for tannin profile and content. ⺠Green and white cowpeas contain no tannins. ⺠Monomeric proanthocyanidins constitute 46% of cowpea tannins. ⺠Catechin-O-glucoside the single dominant compound (88% of monomers).
Related Topics
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Authors
Leonnard O. Ojwang, Liyi Yang, Linda Dykes, Joseph Awika,