Role of salivary films in assessing astringent compounds
Astringency is the ‘dry puckering’ sensation attributed to consumption of foods and beverages such as green tea. Previous studies have connected this tactile oral sensation to the aggregation and precipitation of salivary proline-rich proteins (PRPs), yet this mechanism doesn’t occur with all astrin...
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King's College London (University of London)
2013
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.628427 |