Evaluation of the astringency of commercial tannins by means of the SDS–PAGE-based method-Reference-Cited by-同舟云学术

Evaluation of the astringency of commercial tannins by means of the SDS–PAGE-based method

Published:2010-10 Issue:4 Volume:122 Page:951-956
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rinaldi Alessandra,Gambuti Angelita,Moine-Ledoux Virginie,Moio Luigi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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5. Structure and properties of wine pigments and tannins;Cheynier;American Journal of Enology and Viticulture,2006

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