The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols

Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and...

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Detalles Bibliográficos
Autores principales: Di Gaspero, Mattia, Ruzza, Paolo, Hussain, Rohanah, Honisch, Claudia, Biondi, Barbara, Siligardi, Giuliano, Marangon, Matteo, Curioni, Andrea, Vincenzi, Simone
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180857/
https://www.ncbi.nlm.nih.gov/pubmed/32260104
http://dx.doi.org/10.3390/molecules25071646

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7180857/
https://www.ncbi.nlm.nih.gov/pubmed/32260104
http://dx.doi.org/10.3390/molecules25071646

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