Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency

Published 2018 View Full Article

Authors

Keywords

Oenological tannins, Mucin, Molecular interaction, Surface Plasmon Resonance, Astringency

Journal

FOOD CHEMISTRY

Volume 275, Issue -, Pages 397-406

Publisher

Elsevier BV

Online

2018-09-21

DOI

10.1016/j.foodchem.2018.09.075

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