Written to provide critical reviews and summaries of current research on vegetable tannins and related plant phenolic compounds, this book highlights the biological and commercial significance of plant polyphenols. Leading scientists address a broad range of topics, including: enzymes in the biosynthesis of hydrolizable tannins; biosynthesis of flavenoids; gallic acid and its metabolites; plant phenolics as expressions of biological diversity; tannins and the qualities of wine; tannin structure and formulation of tannin-bases wood adhesives; and, leather manufacture with wattle tannins. Contributions to this volume are designed to benefit researchers from all disciplines who share a common interest in plant polyphenols and seek a better understanding of the importance of these substances.
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