Lv1
20 积分 2024-10-12 加入
Influence of Degree-of-Polymerization and Linkage on the Quantification of Proanthocyanidins using 4-Dimethylaminocinnamaldehyde (DMAC) Assay
2个月前
已完结
Evaluation of Parameters that Affect the 4‐Dimethylaminocinnamaldehyde Assay for Flavanols and Proanthocyanidins
2个月前
已完结
Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency
3个月前
已完结
Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols
3个月前
已完结
Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency
3个月前
已完结
Predominance of non-covalent interactions of polyphenols with milk proteins and their health promoting properties
3个月前
已完结
A tribological approach to astringency perception and astringency prevention
3个月前
已完结
Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication
3个月前
已完结
The material basis of astringency and the deastringent effect of polysaccharides: A review
3个月前
已完结
Interaction of astringent grape seed procyanidins with oral epithelial cells
3个月前
已完结
皖公网安备34019202002308
