Correlations between saliva protein composition and some T-I parameters of astringency

Food Quality and Preference

Volumn 12, Issue 2, 2001, Pages 145-152

  Kallithraka, S ^a   Bakker, J ^b   Clifford, M N ^c   Vallis, L ^b  

^a MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^c UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Astringency; Proline rich protein (PRP); Saliva proteins; Time intensity (T I)

Indexed keywords

EID: 0000154713     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(00)00040-9     Document Type: Article

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