TY  - JOUR 
AU  - Ferrer-Gallego, Raúl
AU  - Gonçalves, Rui
AU  - Rivas Gonzalo, Julián C.
AU  - Escribano Bailón, María Teresa
AU  - de Freitas, Victor
PY  - 2012
SN  - 0308-8146
UR  - http://hdl.handle.net/10366/141098
AB  - [EN] The ability of grape seed extracts to bind to bovine serum albumin (BSA) and a-amylase was studied by fluorescence quenching of protein intrinsic fluorescence and nephelometry. The influence of grape seed ripeness on astringency was also...
LA  - eng
KW  - Grape seeds
KW  - Flavanols
KW  - Fluorescence quenching
KW  - Nephelometry
KW  - Astringency
TI  - Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception
DO  - 10.1016/j.foodchem.2012.04.123
T2  - Food Chemistry
VL  - 135
M2  - 651
ER  -