Study of the interactions between a prol
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Christine Pascal; Franck Paté; Véronique Cheynier; Marc-André Delsuc
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Article
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2009
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Wiley (John Wiley & Sons)
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English
⚖ 493 KB
👁 2 views
## Abstract Astringency is one of the major organoleptic properties of food and beverages that are made from plants, such as tea, chocolate, beer, or red wine. This sensation is thought to be due to interactions between tannins and salivary proline‐rich proteins, which are natively unfolded protein