Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

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This work is cataloged in the Scientific Portal. Officially published in Molecules (2020). Referenced as: "Pinto, Susana Soares; Brandão, Elsa; Guerreiro, Carlos; Soares, Sónia; Nuno Mateus-Coelho; de Freitas, Victor".

Bibliographic & Editorial Details

Venue / Journal / Book Molecules

Volume & Issue Vol. 25 (No. 11)

Autores & Descoberta de Ciência ID

Identificação dos autores da instituição e deteção de coautores via FCT Ciência Vitae.

Autor(es) da Instituição

N

Nuno Coelho ISLA GAIA

Ciência ID: A514-DAF9-ECB2

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Coautores da Obra

Autores discriminados na citação da publicação:

Pinto, Susana Soares; Brandão, Elsa; Guerreiro, Carlos; Soares, Sónia; Nuno Mateus-Coelho; de Freitas, Victor

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Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

Resume

Bibliographic & Editorial Details

Autores & Descoberta de Ciência ID

Nenhum coautor adicional com Ciência ID associado

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