TY  - JOUR 
AU  - Ferrer-Gallego, Raúl
AU  - Hernández-Hierro, José Miguel
AU  - Brás, Natércia F.
AU  - Vale, Nuno
AU  - Gomes, Paula
AU  - Mateus, Nuno
AU  - de Freitas, Victor
AU  - Heredia, Francisco J.
AU  - Escribano Bailón, María Teresa
PY  - 2017
SN  - 0021-8561
UR  - http://hdl.handle.net/10366/145467
AB  - [EN] The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, it has been proven the existence of synergisms on the perceived astringency when phenolic acids were tested as mixtures in...
LA  - eng
KW  - Phenolic acid
KW  - Saturation-transfer difference
KW  - NMR
KW  - Protein interaction
KW  - Astringency
KW  - Molecular dynamics simulations
TI  - Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations
DO  - 10.1021/acs.jafc.6b05414
T2  - Journal of Agricultural and Food Chemistry
VL  - 65
M2  - 6434
ER  -