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March 27, 2003Journal of the Science of Food and Agriculture

The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium

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Authors

SVStéphane VidalRenault (France)IFI. Leigh FrancisThe University of AdelaideSGSylvain GuyotUniversity of Fort Hare

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Vidal et al. (2003) studied this question.

synapsesocial.com/papers/6a5d80f6289a75eadbc2adbfhttps://doi.org/10.1002/jsfa.1394
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The phenolics of ciders: Oligomeric and polymeric procyanidins1978 · 106 citations
  2. 2Influence of Fining with Different Molecular Weight Gelatins on Proanthocyanidin Composition and Perception of Wines2001 · 115 citations
  3. 3Time-course of astringent sensations1991 · 208 citations
  4. 4Bitterness and astringency of grape and wine polyphenols2001 · 235 citations
  5. 5Quantitative Fractionation of Grape Proanthocyanidins According to Their Degree of Polymerization1999 · 218 citations