TY  - JOUR 
AU  - Ferrer-Gallego, Raúl
AU  - Brás, Natércia F.
AU  - García Estévez, Ignacio
AU  - Mateus, Nuno
AU  - Rivas Gonzalo, Julián C.
AU  - de Freitas, Victor
AU  - Escribano Bailón, María Teresa
PY  - 2016
SN  - 0308-8146
UR  - http://hdl.handle.net/10366/141102
AB  - [EN] The addition of external phenolic compounds to wines in order to improve their sensory quality is an established winemaking practice. This study was aimed at evaluating the effect of the addition of quercetin 3-O-glucoside on the astringency and...
LA  - eng
KW  - Wine
KW  - Flavonol
KW  - Human saliva
KW  - Astringency
KW  - Fluorescence quenching
KW  - Molecular dynamic simulations
TI  - Effect of flavonols on wine astringency and their interaction with human saliva
DO  - 10.1016/j.foodchem.2016.04.091
T2  - Food Chemistry
VL  - 209
M2  - 358
ER  -