First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins

  1. García-Estévez, I.
  2. Cruz, L.
  3. Oliveira, J.
  4. Mateus, N.
  5. de Freitas, V.
  6. Soares, S.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2017

Alea: 228

Orrialdeak: 574-581

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2017.02.030 GOOGLE SCHOLAR
Datuen iturria: Scopus