Work

The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine

Year: 2023

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2023.135927

Authors: Shengnan Wang, Zeqiang Ma, Pengtao Zhao, Guorong Du, Xiangyu Sun, Xiaoyu Wang

Institutions: State Forestry and Grassland Administration, Shaanxi Normal University, Northwest A&F University, Xi’an University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4323928673

FWCI: 3.529

Cites: 37

Cited by: 31

Related to: 10