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La sensation d’astringence sous les rayons UV

Abstract : When you eat a sour red currant or drink a cup of tea or wine, you may feel as if your mouth were suddenly dry – this is astringency. For the first time, the molecular interactions responsible for this sensation have been identified by researchers from INRA, the Université Paris-Sud and the CNRS, in collaboration with teams from the French national synchrotron facility SOLEIL(1), using a new method of UV radiation analysis. Their research has been published on the Angewandte Chemie journal’s website.
Keywords : astringence
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Submitted on : Saturday, June 6, 2020 - 6:21:31 AM
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  • HAL Id : hal-02809045, version 1
  • PRODINRA : 200575


Francis Canon, Aleksandar R Milosavljević, Guillaume van der Rest, Matthieu Refregiers, Laurent Nahon, et al.. La sensation d’astringence sous les rayons UV. 2013. ⟨hal-02809045⟩



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