Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency

  1. Gombau, J.
  2. Nadal, P.
  3. Canela, N.
  4. Gómez-Alonso, S.
  5. García-Romero, E.
  6. Smith, P.
  7. Hermosín-Gutiérrez, I.
  8. Canals, J.M.
  9. Zamora, F.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 275

Orrialdeak: 397-406

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2018.09.075 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak