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ASTRINGENCY OF FRUITS AND FRUIT PRODUCTS IN RELATION TO PHENOLIC CONTENT.

作者信息

JOSLYN M A, GOLDSTEIN J L

出版信息

Adv Food Res. 1964;13:179-217. doi: 10.1016/s0065-2628(08)60101-9.

DOI:10.1016/s0065-2628(08)60101-9
PMID:14280866
Abstract
摘要

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Natural astringency in foodstuffs--a molecular interpretation.食品中的天然涩味——一种分子层面的解读
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