Interaction Between Salivary Proteins and Cork Phenolic Compounds Able to Migrate to Wine Model Solutions

AuthID
 P-00V-A09
8
Author(s)
Tipo de Documento
Article
Year published
2022
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 367, Páginas: 130607 (11)
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Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85113234741
Wos: WOS:000696988300003
Source Identifiers
ISSN: 0308-8146
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