## 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 prolineβrich proteins, which are natively unfolded protein
ProRegIn: A regularity index for the selection of native-like tertiary structures of proteins
β Scribed by Lipi Thukral; Sandhya R Shenoy; Kumkum Bhushan; B Jayaram
- Book ID
- 107582954
- Publisher
- Indian Academy of Sciences
- Year
- 2007
- Tongue
- English
- Weight
- 461 KB
- Volume
- 32
- Category
- Article
- ISSN
- 0250-5991
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