Differential interaction of seed polyphenols from grapes collected at different maturity stages with the protein fraction of saliva

International Journal of Food Science and Technology

Volumn 47, Issue 9, 2012, Pages 1918-1924

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

^a UNIVERSITY OF CHILE   (Chile)

^b UNIVERSITY OF CHILE   (Chile)

Author keywords

Astringency; Polyphenols; Saliva protein; Sensory; Tannin

Indexed keywords

ASTRINGENCY; CELLULOSE MEMBRANES; CONCENTRATION-DEPENDENT; DIFFERENTIAL INTERACTION; GRAPE SEEDS; MATURATION STAGE; MATURITY STAGES; POLYPHENOLS; PROANTHOCYANIDINS; PROTEIN FRACTIONS; SALIVARY PROTEINS; SENSORY; TANNIN;

BODY FLUIDS; PHENOLS;

FRUITS;

VITACEAE;

EID: 84865186568     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03051.x     Document Type: Article

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