Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

AuthID
 P-00S-JV9
6
Author(s)
Guerreiro, C
·
Soares, S
·
Tipo de Documento
Review
Year published
2020
Publicado
in MOLECULES, ISSN: 1420-3049
Volume: 25, Número: 11, Páginas: 2590 (26)
Indexing
Wos®
Scopus®
Crossref®138
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 32498458
SCOPUS: 2-s2.0-85086008463
Wos: WOS:000553858800127
Source Identifiers
ISSN: 1420-3049
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