Tannins of Conifer Bark as Nordic Piquancy-Sustainable Preservative and Aroma?
作者： Jan-Erik Raitanen , Eila Järvenpää , Risto Korpinen , Sari Mäkinen , Jarkko Hellström
DOI: 10.3390/MOLECULES25030567
关键词: Food Preservatives 、 Lipid oxidation 、 Flavor 、 Food science 、 Tannin 、 Bark 、 Preservative 、 Proanthocyanidin 、 Chemistry 、 Aroma
摘要: Bark of Norway spruce and Scots pine trees contain large amounts of condensed tannins. Tannins extracted with hot water could be used in different applications as they possess …
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