Structural Features of Procyanidin Interactions with Salivary Proteins
Author:
Affiliation:
1. Centro de Investigação em Química, Departamento de Química do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf000981z
Reference45 articles.
1. Noble, A. C. Bitterness and astringency in wine.Bitterness in Foods and Beverages; Elsevier: Amsterdam, The Netherlands, 1990; pp 145−158.
2. Natural astringency in foodstuffs — A molecular interpretation
3. Polyphenols, astringency and proline-rich proteins
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