Evaluation of the potential astringency of the skins and...

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Food Science and Technology (Campinas) 2019

Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding

ZHU, Yan-Yun, ZHAO, Peng-Tao, WANG, Xiao-Yu, ZHANG, Juan, WANG, Xue- Hui, TIAN, Cheng-Rui, REN, Meng-Meng, CHEN, Tong-Guo, YUAN, Huan-Huan
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Year:
2019
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/fst.01518
File:
PDF, 1.07 MB
english, 2019
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