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Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide research. In recent years, significant advances h...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321337/ https://www.ncbi.nlm.nih.gov/pubmed/32498458 http://dx.doi.org/10.3390/molecules25112590 |