Oral tribology: Update on the relevance to study astringency in wines

Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2017) Oral tribology: Update on the relevance to study astringency in wines. Tribology - Materials, Surfaces and Interfaces, 11 (2). pp. 116-123. ISSN 1751-5831

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2017 Institute of Materials, Minerals and Mining and Informa UK Limited, trading as Taylor & Francis Group. This is an Accepted Manuscript of an article published by Taylor & Francis in Tribology - Materials, Surfaces and Interfaces on 07 July 2017, available online: https://doi.org/10.1080/17515831.2017.1347736. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Oral tribology; Wine; Astringency; Mucin; Saliva; Lubrication; Tannins; Proline-rich proteins
Dates:
  • Published: 7 July 2017
  • Accepted: 23 June 2017
  • Published (online): 7 July 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 03 Jul 2017 11:35
Last Modified: 07 Jul 2018 00:38
Status: Published
Publisher: Taylor & Francis
Identification Number: https://doi.org/10.1080/17515831.2017.1347736

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