Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency

Publication date: Available online 19 October 2020Source: Food StructureAuthor(s): Remigio López-Solís, Dante Muñoz-Romero, Marcela Medel-Marabolí, Elías Obreque-Slier

Source: Food Structure - October 20, 2020 Category: Food Science Source Type: research