【作者】：Carvalho E1, Mateus N, Plet B, Pianet I,Dufourc E, De Freitas V.
【题名】：Influence of wine pectic polysaccharideson the interactions between condensed tannins and salivary proteins.
【期刊】：J Agric Food Chem.
【年、卷、期、起止页码】: 2006 Nov 15;54(23):8936-44.
【全文链接】：
【序号】：2
【作者】：Del Barrio-Galán R, Cáceres-Mella A,Medel-Marabolí M, Pe愀-Neira A.
【题名】：Effect of selected Saccharomycescerevisiae yeast strains and different aging techniques on the polysaccharideand polyphenolic composition and sensorial characteristics of CabernetSauvignon red wines.
【期刊】：J Sci Food Agric.
【年、卷、期、起止页码】: 2014 Sep 25.
【全文链接】：
【序号】：3
【作者】：Shen C, Mao J, Chen Y, Meng X, Ji Z
【题名】：Extraction optimization ofpolysaccharides from Chinese rice wine from the Shaoxing region and evaluationof its immunity activities.
【期刊】：J Sci Food Agric.
【年、卷、期、起止页码】: 2014
【全文链接】：
【序号】：4
【作者】：Cholet C, Delsart C, Petrel M, GontierE, Grimi N, L'hyvernay A, Ghidossi R, Vorobiev E, Mietton-Peuchot M, Gény L.
【题名】：Structural and biochemical changesinduced by pulsed electric field treatments on Cabernet Sauvignon grape berryskins: impact on cell wall total tannins and polysaccharides.
【期刊】：J Agric Food Chem.
【年、卷、期、起止页码】: 2014 Apr 2;62(13):2925-34.
【全文链接】：
【序号】：5
【作者】：Quijada-Morín N, Williams P, Rivas-GonzaloJC, Doco T, Escribano-Bailón MT.
【题名】：Polyphenolic, polysaccharide andoligosaccharide composition of Tempranillo red wines and their relationshipwith the perceived astringency.
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