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

AuthID
 P-002-14Y
6
Author(s)
Leandro, C
·
Duarte, FL
·
Spranger, I
Tipo de Documento
Article
Year published
2013
Publicado
in JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN: 0021-8561
Volume: 61, Número: 4, Páginas: 939-946 (8)
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Publication Identifiers
Pubmed: 23294371
SCOPUS: 2-s2.0-84873199192
Wos: WOS:000314492600021
Source Identifiers
ISSN: 0021-8561
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