Correlations between saliva protein composition and some T-I parameters of astringency

S Kallithraka; J Bakker; MN Clifford; L Vallis

doi:10.1016/S0950-3293(00)00040-9

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Correlations between saliva protein composition and some T-I parameters of astringency

Journal article

Peer reviewed

Correlations between saliva protein composition and some T-I parameters of astringency

S Kallithraka, J Bakker, MN Clifford and L Vallis

FOOD QUALITY AND PREFERENCE, Vol.12(2), pp.145-152

01/03/2001

DOI: https://doi.org/10.1016/S0950-3293(00)00040-9

Abstract

Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

FOOD SCIENCE & TECHNOLOGY

astringency

saliva proteins

time-intensity (T-I)

proline-rich protein (PRP)

PROLINE-RICH PROTEINS

MODEL SOLUTIONS

RED WINE

TANNIN

(-)-EPICATECHIN

(+)-CATECHIN

POLYPHENOLS

BITTERNESS

ACID

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Title: Correlations between saliva protein composition and some T-I parameters of astringency
Creators: S Kallithraka
J Bakker
MN Clifford
L Vallis
Publication Details: FOOD QUALITY AND PREFERENCE, Vol.12(2), pp.145-152
Publisher: ELSEVIER SCI LTD
Date published: 01/03/2001
Date submitted: 17/05/2017
Identifiers: 99515479302346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Correlations between saliva protein composition and some T-I parameters of astringency

Abstract

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