Natural astringency in foodstuffs--a molecular interpretation.
摘要：
The structures of plant polyphenols (vegetable tannins) are briefly reviewed. Their interactions with proteins, polysaccharides, and the alkaloid caffeine are discussed at the molecular level, and these fundamental properties are related to the quality of astringency that polyphenols possess. The various ways in which astringency may be modified and ultimately lost are outlined in relation to the aging of red wines, the formation of nonbiological hazes in beers and lagers, and the ripening of fruit.
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关键词：
Lag load Red Queen ESS coevolution evolutionary rate predator coevolution competitor coevolution stasis punctuated equilibrium evolutionary constraints
DOI：
10.1080/10408398809527476
被引量：
年份：
1988
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