New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels.
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DOI: 10.1016/j.foodchem.2021.131642
Abstract: Astringency is a tactile sensation of puckering, tightening and dryness in the oral cavity, commonly induced by polyphenols. In this study, the interaction of two phenolic compound mixtures, one rich in gallotannins and the other… read more here.
Keywords: insights oral; interactions different; astringency; different families ... See more keywords