Salivary Protein-Tannin Interaction: The Binding behind Astringency
Interactions between salivary proteins and tannins are at the basis of one of the main mechanisms involved in the perception of astringency. Astringency is a tactile sensation evoked in the mouth by plant polyphenol-derived products, such as red wine. It is generally recognised that tannins can prov...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2020
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/73161 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|