Evaluation of aglianico grape skin and seed polyphenol astringency by SDS-PAGE electrophoresis of salivary proteins after the binding reaction

Food Chemistry

Volumn 97, Issue 4, 2006, Pages 614-620

  Gambuti, Angelita ^a   Rinaldi, Alessandra ^a   Pessina, Rita ^a   Moio, Luigi ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Astringency; Salivary protein; SDS PAGE; Tannin

Indexed keywords

AMYLASE; LACTOFERRIN; POLYPHENOL; SALIVA PROTEIN; TANNIN;

ARTICLE; ASTRINGENCY; CHEMICAL REACTION; CONTROLLED STUDY; DENSITOMETRY; FEMALE; FRUIT MORPHOLOGY; GRAPE; HUMAN; HUMAN EXPERIMENT; MALE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN BINDING; SENSORY ANALYSIS;

VITIS SP.;

EID: 31844439107     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.038     Document Type: Article

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