Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception

✍ Scribed by Raúl Ferrer-Gallego; Rui Gonçalves; Julián Carlos Rivas-Gonzalo; María Teresa Escribano-Bailón; Victor de Freitas

• Book ID: 116484665
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 841 KB
• Volume: 135
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.04.123