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

Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand, it has been described that anthocyanins can inter...

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Detalles Bibliográficos
Autores principales: Torres-Rochera, Bárbara, Manjón, Elvira, Escribano-Bailón, María Teresa, García-Estévez, Ignacio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572847/
https://www.ncbi.nlm.nih.gov/pubmed/37835279
http://dx.doi.org/10.3390/foods12193623

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572847/
https://www.ncbi.nlm.nih.gov/pubmed/37835279
http://dx.doi.org/10.3390/foods12193623

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