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Quantitative 31P NMR Analysis of Lignins and Tannins
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Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins

Elisabete Carvalho1, Nuno Mateus, Benoit Plet

  • 1Centro de Investigação em Química, Universidade do Porto, Faculdade de Ciências, Departamento de Química, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.

Journal of Agricultural and Food Chemistry
|November 9, 2006
PubMed

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