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The crude phenolic extracts were obtained from red bean, adzuki bean, red lentil, green lentil, broad bean, faba bean, field bean, vetch, buckwheat, buckwheat groat, hazelnuts, walnuts, and almonds using 80% (v/v) acetone. The tannin fractions were separated from the crude extracts using Sephadex LH-20 column chromatography with ethanol and 50% (v/v) acetone. The tannin fractions were characterised...
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