Termbeginnerdraft
Polyphenols
Also searched as: plant compounds
In short: Plant compounds that give colour, astringency and bitterness, for example in tea, wine, apples and skins. In cut fruit they turn brown in the air.
To peel or not to peelSources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Früchte und Gemüse