Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile

  1. Quijada-Morín, N.
  2. Crespo-Expósito, C.
  3. Rivas-Gonzalo, J.C.
  4. García-Estévez, I.
  5. Escribano-Bailón, M.T.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2016

Alea: 207

Orrialdeak: 272-278

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2016.03.118 GOOGLE SCHOLAR