Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency

Published 2013 View Full Article

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Title
Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 4, Pages 939-946
Publisher
American Chemical Society (ACS)
Online
2013-01-08
DOI
10.1021/jf303704u

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