Adelaide Research and Scholarship: Interaction of astringent grape seed procyanidins with oral epithelial cells

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Permanent link to this item: http://hdl.handle.net/2440/52308

Type:	Article
Title:	Interaction of astringent grape seed procyanidins with oral epithelial cells
Author:	Payne, Caroline Mary Bowyer, Paul Kenneth Herderich, Markus Bastian, Susan Elaine Putnam
Citation:	Food Chemistry, 2009; 115(2):551-557
Publisher:	Elsevier Sci
Issue Date:	2009
ISSN:	0308-8146
School/Discipline:	School of Agriculture, Food and Wine : Wine and Horticulture
Statement of Responsibility:	Caroline Payne, Paul K. Bowyer, Markus Herderich, Susan E.P. Bastian
Keywords:	Astringency; Tannin; Grape seed; Procyanidin; Wine; Epithelial cell; Threshold; DMACA
RMID:	0020090417
DOI:	10.1016/j.foodchem.2008.12.061
Links to content (authorised users):	Check full text options
Appears in Collections:	Wine & Horticulture Publications
View citing articles in:	Web of Science Google Scholar Scopus