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

Kallithraka, S, Bakker, J, Clifford, MN and Vallis, L (2001) Correlations between saliva protein composition and some T-I parameters of astringency FOOD QUALITY AND PREFERENCE, 12 (2). pp. 145-152.

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Item Type: Article
Authors :
NameEmailORCID
Kallithraka, SUNSPECIFIEDUNSPECIFIED
Bakker, JUNSPECIFIEDUNSPECIFIED
Clifford, MNm.clifford@surrey.ac.ukUNSPECIFIED
Vallis, LUNSPECIFIEDUNSPECIFIED
Date : 1 March 2001
Identification Number : 10.1016/S0950-3293(00)00040-9
Uncontrolled Keywords : 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
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:30
Last Modified : 17 May 2017 14:50
URI: http://epubs.surrey.ac.uk/id/eprint/828072

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