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Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins

Joana Azevedo1, Elsa Brandão1, Susana Soares1

  • 1LAQV/REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.

Foods (Basel, Switzerland)
|December 18, 2020
PubMed

Keywords:
anthocyaninsproline-rich proteinstanninswine

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