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

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

ISSN: 2304-8158

Année de publication: 2024

Volumen: 13

Número: 6

Type: Article

DOI: 10.3390/FOODS13060862 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus