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Page 1
Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds.
Foods. 2023 Sep 29;12(19):3623. doi: 10.3390/foods12193623.
Foods. 2023.
PMID: 37835279
Free PMC article.
Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color.
Torres-Rochera B, Manjón E, Brás NF, Escribano-Bailón MT, García-Estévez I.
Torres-Rochera B, et al.
J Agric Food Chem. 2024 Jan 31;72(4):1894-1901. doi: 10.1021/acs.jafc.2c08502. Epub 2023 Feb 7.
J Agric Food Chem. 2024.
PMID: 36748888
Free PMC article.
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