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

@article{RamosPineda2019InfluenceOC,
  title={Influence of Chemical Species on Polyphenol-Protein Interactions Related to Wine Astringency.},
  author={Alba Mar{\'i}a Ramos-Pineda and Guy H. Carpenter and Ignacio Garc{\'i}a-Est{\'e}vez and Mar{\'i}a Teresa Escribano-Bail{\'o}n},
  journal={Journal of agricultural and food chemistry},
  year={2019}
}
One of the most accepted mechanisms of astringency consists of the interaction between polyphenols and some specific salivary proteins. This work aims to obtain further insights into the mechanisms leading to a modulation of astringency elicited by polyphenols. The effect of the presence of different chemical species (present in food and beverages as food additives) on the polyphenol-protein interaction has been evaluated by means of techniques such as sodium dodecyl sulfate polyacrylamide gel… Expand
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