Influence of Wine Pectic Polysaccharides on the Interactions between Condensed Tannins and Salivary Proteins
Author:
Affiliation:
1. Centro de Investigação em Química, Universidade do Porto, Faculdade de Ciências, Departamento de Química, Rua do Campo Alegre 687, 4169-007 Porto, Portugal, and UMR 5144 CNRS−Université Bordeaux 1, 2 rue Robert Escarpit, 33607 Pessac, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf061835h
Reference54 articles.
1. Oral astringency: A tactile component of flavor
2. EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCY
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