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The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols
Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and...
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| Опубликовано в: : | Molecules |
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| Главные авторы: | , , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7180857/ https://ncbi.nlm.nih.gov/pubmed/32260104 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25071646 |
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