Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception 期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception

引用本文：	Ferrer-Gallego R,Gon?alves R,Rivas-Gonzalo JC,Escribano-Bailón MT,de Freitas V.Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception[J].Food Chemistry,2012,135(2):651-658.

作者姓名：	Ferrer-Gallego R Gonçalves R Rivas-Gonzalo JC Escribano-Bailón MT de Freitas V

摘要：
收稿时间：	18 January 2012
修稿时间：	30 March 2012
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