Sensorial properties of red wine polyphenols: Astringency and bitterness
Author:
Affiliation:
1. Centro de Investigação em Química, Faculdade de Ciências da Universidade do Porto, Departamento de Química e Bioquímica, Porto, Portugal
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.946468
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3. Multiple Interactions between Polyphenols and a Salivary Proline-Rich Protein Repeat Result in Complexation and Precipitation
4. Gustatory and extragustatory functions of mammalian taste receptors
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