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Royal Society of Chemistry, Food and Function, 3(9), p. 1294-1309, 2018

DOI: 10.1039/c7fo02030a

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Interactions between wine phenolic compounds and human saliva in astringency perception

Journal article published in 2018 by Ignacio García-Estévez ORCID, Alba María Ramos-Pineda ORCID, María Teresa Escribano-Bailón ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

This review summarizes recent trends in methodologies based on the salivary protein–phenol interaction to determine astringency and the factors affecting this interaction.