Interaction of Phenolic Compounds with Bovine Serum Albumin (Bsa) and Alpha-Amylase and Their Relationship to Astringency Perception

AuthID
 P-002-3EA
5
Author(s)
Goncalves, R
·
Carlos Rivas Gonzalo, JC
·
Tipo de Documento
Article
Year published
2012
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 135, Número: 2, Páginas: 651-658 (8)
Indexing
Wos®
Scopus®
Crossref®79
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 22868141
SCOPUS: 2-s2.0-84863975472
Wos: WOS:000308574300049
Source Identifiers
ISSN: 0308-8146
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