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A tribo-chemical view on astringency of plant-based food substances
2个月前
已完结
Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure
2个月前
已完结
Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates
2个月前
已完结
Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
2个月前
已完结
More simple, efficient and accurate food research promoted by intermolecular interaction approaches: A review
2个月前
已完结
The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review
2个月前
已完结
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