| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5156483 | Carbohydrate Polymers | 2017 | 9 Pages |
Abstract
Overall, this work point out for a specific property of wine polysaccharides important to modulate this and other beverages and food astringency perception.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Elsa Brandão, Mafalda Santos Silva, Ignacio GarcÃa-Estévez, Pascale Williams, Nuno Mateus, Thierry Doco, Victor de Freitas, Susana Soares,