Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds

1. Torres-Rochera, B.
2. Manjón, E.
3. Escribano-Bailón, M.T.
4. García-Estévez, I.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.3390/FOODS12193623 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus