Evaluation of the astringency of commercial tannins by means of the SDS-PAGE-based method
- Author
- RINALDI, Alessandra1 2 ; GAMBUTI, Angelita1 2 ; MOINE-LEDOUX, Virginie3 ; MOIO, Luigi1 2
[1] Dipartimento di Scienze degli Alimenti, Università di Napoli Federico II, Facoltà di Agraria, Portici, Italy
[2] Corso di Laurea in Viticoltura ed Enologia, Via Tuoro Cappuccini No. 6, 83100 Avellino, Italy
[3] Laffort, BP 17, 33015 Bordeaux, France - Source
Food chemistry. 2010, Vol 122, Num 4, pp 951-956, 6 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Astringency Commercial tannin SDS-PAGE Salivary protein Wine
- Keyword (fr)
- Astringence Evaluation Flavonoïde Méthode Polyphénol Protéine Tanin Vin Boisson alcoolisée
- Keyword (en)
- Astringency Evaluation Flavonoid Method Polyphenol Protein Tannin Wine Alcoholic beverage
- Keyword (es)
- Astringencia Evaluación Flavonoide Método Polifenol Proteína Tanino Vino Bebida alcohólica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22907899
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.03.105 
https://dx.doi.org/10.1016/j.foodchem.2010.03.105
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