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Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva

Mei Wang1, Chantal Septier1, Hélène Brignot1

  • 1Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France.

Molecules (Basel, Switzerland)
|March 10, 2022
PubMed

Keywords:
astringencyelderlyproline-rich-proteinsalivatannic acidthreshold

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