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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |