Influence of the Addition of Grape Seed Procyanidins to Port Wines in the Resulting Reactivity with Human Salivary Proteins

AuthID
 P-000-CRF
4
Author(s)
Pinto, R
·
Ruao, P
·
Tipo de Documento
Article
Year published
2004
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 84, Número: 2, Páginas: 195-200 (6)
Indexing
Wos®
Scopus®
Crossref®34
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-0142186149
Wos: WOS:000186587200005
Source Identifiers
ISSN: 0308-8146
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