𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Polyphenol interactions: astringency and the loss of astringency in ripening fruit

✍ Scribed by Tetsuo Ozawa; Terence H. Lilley; Edwin Haslam

Book ID
108364247
Publisher
Elsevier Science
Year
1987
Tongue
English
Weight
537 KB
Volume
26
Category
Article
ISSN
0031-9422

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in polyphenol ability to produce
Changes in polyphenol ability to produce astringency during roasting of cocoa liquor
✍ Misnawi; S Jinap; B Jamilah; S Nazamid 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 260 KB

## Abstract Polyphenols in cocoa products determine the astringent sensation due to their interaction with salivary proline‐rich protein. Changes in the ability of polyphenols to produce astringency during cocoa roasting have been studied through an evaluation of the polyphenol–protein interaction