Molecular Progress in Research on Fruit Astringency

Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There...

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Detalles Bibliográficos
Autores principales: He, Min, Tian, Henglu, Luo, Xiaowen, Qi, Xiaohua, Chen, Xuehao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272358/
https://www.ncbi.nlm.nih.gov/pubmed/25599149
http://dx.doi.org/10.3390/molecules20011434

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272358/
https://www.ncbi.nlm.nih.gov/pubmed/25599149
http://dx.doi.org/10.3390/molecules20011434

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