Precipitation of low molecular weight phenolic compounds of grape seeds cv. Carménère (Vitis vinifera L.) by whole saliva

European Food Research and Technology

Volumn 232, Issue 1, 2011, Pages 113-121

  Obreque Slier, Elías ^a   Peña Neira, Álvaro ^a   López Solís, Remigio ^b  

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSITY OF CHILE   (Chile)

Author keywords

Astringency; Enological tannins; Salivary proteins; Tannin protein interaction; Tannin protein precipitation

Indexed keywords

DIMERS; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MIXING; MOLECULAR WEIGHT; SEDIMENTS; TANNINS;

ASTRINGENCY; EXPERIMENTAL CONDITIONS; GRAPE SEED EXTRACT; LOW MOLECULAR WEIGHT; PHENOLIC COMPOUNDS; PROTEIN PRECIPITATION; SALIVARY PROTEINS; TANNIN-PROTEIN INTERACTIONS;

PROTEINS;

VITACEAE; VITIS VINIFERA;

EID: 78650780533     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1365-9     Document Type: Article

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