A predictive model for astringency based on in vitro...

Food Chemistry 2021 / 03 Vol. 340

A predictive model for astringency based on in vitro interactions between salivary proteins and (−)-Epigallocatechin gallate

Ye, Qing-Qing, Chen, Gen-Sheng, Pan, Weichun, Cao, Qing-Qing, Zeng, Liang, Yin, Jun-Feng, Xu, Yong-Quan
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Volume:
340
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127845
Date:
March, 2021
File:
PDF, 4.68 MB
2021
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