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Influence of Chemical Species on Polyphenol-Protein Interactions Related to Wine Astringency

A M Ramos-Pineda1, G H Carpenter2, I García-Estévez1

  • 1Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca, 37007 Salamanca, Spain.

Journal of Agricultural and Food Chemistry
|March 12, 2019
PubMed

Keywords:
SDS−PAGEastringencyepithelial cellsalivary proteinstanninwine

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