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The sensation of astringency is thought to originate from the interaction occurring between tannins and the salivary proline-rich proteins (PRPs). Astringency perception can be modified by the structure of tannins. Herein, we study the interactions occurring between the human salivary PRP, IB5, and three model tannins with different structure, epigallocatechin gallate and the procyanidin dimers B2...
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