Intensity of taste and astringency sensations elicited by...

Food Quality and Preference 2004 Vol. 15; Iss. 2

Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil)

Gary J Pickering, Katerina Simunkova, David DiBattista
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Volume:
15
Year:
2004
Language:
english
DOI:
10.1016/s0950-3293(03)00053-3
File:
PDF, 277 KB
english, 2004
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