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

  1. Ferrer-Gallego, R.
  2. Gonçalves, R.
  3. Rivas-Gonzalo, J.C.
  4. Escribano-Bailón, M.T.
  5. De Freitas, V.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Argitalpen urtea: 2012

Alea: 135

Zenbakia: 2

Orrialdeak: 651-658

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2012.04.123 GOOGLE SCHOLAR
Datuen iturria: Scopus