Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development

  1. Manjón, E.
  2. García-Estévez, I.
  3. Escribano-Bailón, M.T.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2024

Alea: 13

Zenbakia: 6

Mota: Artikulua

DOI: 10.3390/FOODS13060862 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus