The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine

已完结 10 由叶子发布于 2025/9/15 9:34:00

DOI:10.1016/j.foodchem.2023.135927
作者：Shengnan Wang , Zeqiang Ma , Pengtao Zhao , Guorong Du , Xiangyu Sun , Xiaoyu Wang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The potential contribution of Arabic gum to wine astringency was discussed in this study. Two universally used Arabic gum (concentration of 0.2–1.2 g/L) were investigated in model wine based

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