Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH

Published 2011 View Full Article

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Title
Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 45, Issue 1, Pages 88-93
Publisher
Elsevier BV
Online
2011-08-07
DOI
10.1016/j.lwt.2011.07.028

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