Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide research. In recent years, significant advances h...
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| Glavni autori: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2020-06-01
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| Serija: | Molecules |
| Teme: | |
| Online pristup: | https://www.mdpi.com/1420-3049/25/11/2590 |
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