The effect of polysaccharides on the astringency induced by phenolic compounds

Food Quality and Preference

Volumn 21, Issue 5, 2010, Pages 463-469

  Troszynska A ^a   Narolewska, O ^a   Robredo, S ^b   Estrella, I ^b   Hernandez T ^b   Lamparski, G ^a   Amarowicz, R ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Astringency; HPLC analyses; Phenolic compounds; Polysaccharides

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; JUGLANS; PHOTINIA MELANOCARPA;

EID: 77952102678     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2009.12.005     Document Type: Article

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