The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions
Elsa Brandão, Ana Fernandes, Carlos Guerreiro, Manuel A. Coimbra, Nuno Mateus, Víctor de Freitas, Susana Soares
Topics & Concepts
PolysaccharideChemistryArabinoseProanthocyanidinChelationGalactoseGalactanUronic acidChromatographyBiochemistryFood scienceOrganic chemistryPolyphenolXyloseAntioxidantFermentationFermentation and Sensory AnalysisPolysaccharides and Plant Cell WallsPhytochemicals and Antioxidant Activities