Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception

Published 2012 View Full Article

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Title
Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 135, Issue 2, Pages 651-658
Publisher
Elsevier BV
Online
2012-05-01
DOI
10.1016/j.foodchem.2012.04.123

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