Author:
Rinaldi A.,Jourdes M.,Teissedre P.L.,Moio L.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference34 articles.
1. Astringency in foods;Bate-Smith;Food Process Packaging,1954
2. Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation;Baxter;Biochemistry,1997
3. Psychophysical evidence that oral astringency is a tactile sensation;Breslin;Chemical Senses,1993
4. Structure and properties of wine pigments and tannins;Cheynier;American Journal of Enology and Viticulture,2006
5. The structures of tannins in grapes and wines and their interactions with proteins;Cheynier,1997
Cited by
45 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献