Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency
Author:
Affiliation:
1. Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca, 37007 Salamanca, Spain
2. Salivary Research Unit, King’s College London Dental Institute, Guy’s Hospital, London SE1 9RT, United Kingdom
Funder
European Regional Development Fund
Secretar?a de Estado de Investigaci?n, Desarrollo e Innovaci?n
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00527
Reference37 articles.
1. Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health
2. ADDING GRAPE SEED EXTRACT TO WINE AFFECTS ASTRINGENCY AND OTHER SENSORY ATTRIBUTES
3. Protein/Polyphenol Interactions: Past and Present Contributions. Mechanisms of Astringency Perception
4. Biotechnological implications of the salivary proteome
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