Open AccessEvaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding
Author(s) -
Yanyun Zhu,
Pengxiang Zhao,
Xiaoyu Wang,
Juan Zhang,
Xue Hui Wang,
Tian Cheng-rui,
Mengmeng Ren,
Tongguo Chen,
Huanhuan Yuan
Publication year - 2019
Publication title -
food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.488
H-Index - 43
eISSN - 1678-457X
pISSN - 0101-2061
DOI - 10.1590/fst.01518
Subject(s) - polyphenol , chemistry , grape seed , wine , phenols , cultivar , food science , proanthocyanidin , tannin , grape wine , horticulture , botany , biology , biochemistry , antioxidant