Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 41, 2016, Pages 7823-7828

  Soares, Susana ^a   Ferrer Galego, Raúl ^b,c   Brandão, Elsa ^a   Silva, Mafalda ^a   Mateus, Nuno ^a   Freitas, Victor De ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITY OF SALAMANCA   (Spain)

^c Wine Technology Centre   (Spain)

Author keywords

astringency; oral cells; procyanidins; proline rich proteins; red wine

Indexed keywords

BINS; CELLS; COMPLEX NETWORKS; CYTOLOGY; FLAVONOIDS; TANNINS;

ASTRINGENCY; DEGREE OF POLYMERIZATION; EXPERIMENTAL METHODS; LARGE NETWORKS; PROCYANIDINS; PROLINE-RICH PROTEINS; RED WINE; SALIVARY PROTEINS;

PROTEINS;

EID: 84992146450     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b02659     Document Type: Article

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