Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation-Reference-Cited by-同舟云学术

Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

Published:2019-11-06 Issue:10 Volume:68 Page:2955-2963
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brandão Elsa¹,Silva Mafalda Santos¹,García-Estévez Ignacio¹^ORCID,Williams Pascale²,Mateus Nuno¹,Doco Thierry²,de Freitas Victor¹^ORCID,Soares Susana¹^ORCID

Affiliation:

1. REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal

2. Joint Research Unit 1083, Sciences for Enology, Institut National de la Recherche Agronomique (INRA), 2 Place Pierre Viala, F-34060 Montpellier, France

Funder

European Regional Development Fund

Funda??o para a Ci?ncia e a Tecnologia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b06184

Reference59 articles.

1. The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine

2. Mouthfeel perception of wine: Oral physiology, components and instrumental characterization