Lv11
60 积分 2024-10-13 加入
Interactions between wine phenolic compounds and human saliva in astringency perception
4小时前
已完结
The Ability of Basic and Glycosylated Proline-Rich Proteins to Protect Oral Enzymes from Polyphenol Inhibition
3个月前
已完结
Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients
3个月前
已完结
Mechanistic Approach by Which Polysaccharides Inhibit α-Amylase/Procyanidin Aggregation
4个月前
已完结
The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions
4个月前
已完结
Taste Masking Approaches for Medicines
4个月前
已关闭
Sensory Nutrition and Polyphenols; Regulation of Homeostasis through Chemosensory Receptor Interaction with Bitter or Astringent Taste
5个月前
已关闭
Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency
5个月前
已完结
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