In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3

Astringency, a sensory characteristic of food and beverages rich in polyphenols, mainly results from the formation of complexes between polyphenols and salivary proteins, causing a reduction of the lubricating properties of saliva. To develop an in vitro assay to estimate the astringency of oolong t...

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Detalles Bibliográficos
Autores principales: Shih, Yu-En, Lin, Yu-Chih, Chung, Tse-yu, Liu, Mei-Chun, Chen, Guan-Heng, Wu, Chia-Chang, Tzen, Jason T.C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328874/
https://www.ncbi.nlm.nih.gov/pubmed/28987359
http://dx.doi.org/10.1016/j.jfda.2016.08.008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328874/
https://www.ncbi.nlm.nih.gov/pubmed/28987359
http://dx.doi.org/10.1016/j.jfda.2016.08.008

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