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

出版年份 2018 全文链接

标题

作者

关键词

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

出版物

FOOD CHEMISTRY

Volume 275, Issue -, Pages 397-406

出版商

Elsevier BV

发表日期

2018-09-21

DOI

10.1016/j.foodchem.2018.09.075

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