Kimberly N. Wisman

1 ta ish

University of Münster

1. Protein Binding and Astringent Taste of a Polymeric Procyanidin, 1,2,3,4,6-Penta-<i>O</i>-galloyl-β-<scp>d</scp>-glucopyranose, Castalagin, and Grandinin

   Thomas Hofmann, Arne Glabasnia, Bernd Schwarz +3

   MaqolaOAOchiq kirish20065 iqtibos

   ABIABI:AkademIndex/2026.other.170241