Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins

The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins’ precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of...

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Detalles Bibliográficos
Autores principales: Azevedo, Joana, Brandão, Elsa, Soares, Susana, Oliveira, Joana, Lopes, Paulo, Mateus, Nuno, de Freitas, Victor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765185/
https://www.ncbi.nlm.nih.gov/pubmed/33333790
http://dx.doi.org/10.3390/foods9121867

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765185/
https://www.ncbi.nlm.nih.gov/pubmed/33333790
http://dx.doi.org/10.3390/foods9121867

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