Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency
Author:
Affiliation:
1. INIA Dois Portos/Instituto Nacional de Investigação Agrária e Veterinária, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf303704u
Reference45 articles.
1. Bitterness and astringency of phenolic fractions in wine
2. Polyphenol interactions. Part 1. Introduction; some observations on the reversible complexation of polyphenols with proteins and polysaccharides
3. Invited Review: Genetics of Human Salivary Proteins
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