Molecular progress in research on fruit astringency
Molecular progress in research on fruit astringency
About this item
Full title
Author / Creator
He, Min , Tian, Henglu , Luo, Xiaowen , Qi, Xiaohua and Chen, Xuehao
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
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More information
Scope and Contents
Contents
Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringe...
Alternative Titles
Full title
Molecular progress in research on fruit astringency
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_250cf26f5fd142368b6fa7478ec1341c
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_250cf26f5fd142368b6fa7478ec1341c
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules20011434
